- 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