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Herb Salts and Thyme

Mixed Herb Salt

An adaptable recipe for a mixed herb salt that will keep for months

Course Condiment
Cuisine British
Prep Time 15 minutes
Cook Time 0 minutes
Drying time 4 hours
Servings 20 portions
Calories 2 kcal
Author Fiona Maclean


  • 100 g Rock Salt
  • 10 g Rosemary stripped from the stalks
  • 10 g Thyme stripped from the stalks
  • 10 g Sage leaf only
  • 2 Bay leaves


  1. Try to harvest your herbs first thing in the morning when they will have more aromatics

  2. 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

    Thyme and Tarragon for Preserves
  3. Strip the woody stems from your herbs.

  4. 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

    Stripping Thyme for Thyme Salt
  5. 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.

    Thyme Salt Drying
  6. Make a paper funnel and decant the salt into jars - label and store till needed

Recipe Notes

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.