We use cookies to give you the best experience on our website. These cookies are completely safe and secure and will never contain any sensitive information. Please read our Privacy Policy. By clicking "Ok" or clicking on any other content, you agree that cookies can be placed.
Herbed Sea Salt
- Blend together 1 tsp each, dried, of Summer Savory, basil, rosemary, sage, tarragon, thyme and lavender.
- Pulse in a food processor until the herbs are crushed well.
- Combine with 2 cups coarse sea salt and mix well.
- Transfer to an airtight container.
- Makes about 2 cups.
- May be stored indefinitely at room temperature.
-Ellen Ecker Ogden, author of From the Cook's Garden cookbook