An adaptable recipe for a mixed herb salt that will keep for months
Try to harvest your herbs first thing in the morning when they will have more aromatics
You do not need to wash your herbs unless they have been sprayed or are particularly dusty. If you do wash them, leave them to dry on kitchen paper or a kitchen towel
Strip the woody stems from your herbs.
Put the salt and all the herbs in a blender and blitz for a few seconds. Check the bowl and shake to mix if you need to blitz again. Continue until you have something around the texture of rough sand
Line a baking tray with paper and spread out the salt to dry. Depending on the humidity in your kitchen this can be anything from 4 hours to overnight.
Make a paper funnel and decant the salt into jars - label and store till needed
You can make this recipe with your chosen mixture of hard stemmed herbs. You can also make single herb salt (rosemary for example). The herb salt will keep for months but the vivid green colour will darken as the herbs dry out further.