Recipe: Herb-Infused Salt
Wondering what to do with herbs from the Lenexa Farmers Market that you haven’t used up? Making herb-infused salt is an excellent way to preserve the flavor of fresh herbs for year-round use. This versatile seasoning can elevate nearly any dish. It is highly customizable and easy to tailor the flavor profile to your tastes and intended culinary use.
Herb salts also make a thoughtful, inexpensive gift — especially charming packaged in a glass jar.
Ingredients
2–3 packed cups of herbs (basil, sage, oregano — any leafy herb of your choosing), stems discarded
1 cup of coarse kosher or sea salt
Directions
-
Blend the herbs with the salt using a blender or food processor. Don’t overprocess the mixture.
-
Spread the mixture onto a parchment paper-lined baking sheet. Bake at a low temperature (250° Fahrenheit) for about 30 minutes or until dried.
-
Allow herb salt to cool and then blend it a second time.
-
Make sure herb salt is completely dry before storing it in an airtight container.
What to do with herb salt
There are many ways to use herb-flavored salts. Here are some suggestions to get you started.
Everyday cooking
- Season meat or fish before roasting, grilling or steaming — it adds both saltiness and herby aroma.
- Sprinkle on roasted vegetables (potatoes, carrots, Brussels sprouts, etc.) for an easy flavor boost.
- Add to pasta water or rice cooking water for subtle seasoning from the start.
- Stir into soups or stews just before serving to brighten the flavor.
Quick finishes
- Top scrambled eggs, omelets or frittatas.
- Sprinkle over avocado toast or buttered toast.
- Dust over popcorn or roasted nuts for a gourmet snack.
- Season fries or homemade chips.
- Toss into salad dressings, marinades or vinaigrettes.
- Rim cocktail glasses for Bloody Marys or margaritas.
Cheese and bread pairings
- Mix into softened butter or olive oil for dipping bread.
- Sprinkle on cheese boards or charcuterie spreads.
- Use as a pizza topping finish for a burst of flavor.