Rosemary Sage Salt

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If you grow herbs, be they in your windowsill or in a garden box outside, you need to use them before they go bad. Because herbs have specific flavors, they may not pair well with your average meal. How do you use them before they either wilt on the stalk or get eaten by bugs? Well, a great way to preserve herbs is to dry or dehydrate them. That way, you can use them as a seasoning, as opposed to using them in their raw form.

If you notice that your herbs start growing like they have a new zest for life, it is very satisfying. That means your gardening skills are working! It also means that you have to use them as soon as possible. That’s where this herb salt enters the equation. Not only does it taste amazing, but it also preserves the herbs, so you don’t have to worry about them going bad. Once you make this rosemary sage salt, or other herb salt based what herbs you’re growing, you’ll be obsessed.

This salt calls for rosemary, sage, and garlic, but you can use parsley, basil, and garlic, or lemon zest, lavender, and thyme if you like that combination. Plus, flavoring salt with strong herbaceous flavors actually prompts you to use less salt in your food. Herb salt gives off such prominent flavor that you can use it more as an addition or added seasoning element at the end of the cooking process. Trust us when we tell you that a little goes a long way. We hope you love it as much as we do!

Rosemary Sage Salt
  • Prep Time:10m
  • Total Time:10m


  • 2 tbsp. coarse sea salt
  • 5 cloves garlic
  • 1 c sage
  • 1 c rosemary


  1. Peel the garlic and mince with the sea salt. It\'ll give the garlic some extra flavor.
  2. Chop the rosemary and sage into the garlic and salt mixture and then spread this mixture on parchment paper, allowing it to dry for one to two days.
  3. If you don\'t want to chop all the garlic and herbs, add all of the ingredients to a food processor and pulse until combined. Don\'t over process, or else you\'ll end up with mush.
  4. Spread that pulsed mixture on the parchment paper and let it dry. You can also dehydrate at 105º F until dry.
  5. Store dried herb salt in an airtight jar and enjoy when ready.
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