Herb Salt
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This aromatic homemade herb salt is a versatile staple that deserves a permanent spot in your kitchen cupboard. By blending coarse salt with dried hardy herbs like rosemary, sage, or thyme, you create a punchy seasoning that enhances the natural flavours of almost any savoury dish. It is an excellent low-sugar alternative to shop-bought rubs, providing a sophisticated depth of flavour with just two simple ingredients.
Ideal for seasoning roasted vegetables, grilled meats, or even a simple focaccia, this store-cupboard hero is as practical as it is delicious. Making a batch takes only moments and the salt acts as a natural preservative, keeping the herbs vibrant for months. Keep a jar on your countertop for a quick way to add a fragrant, artisanal touch to your everyday mid-week meals.
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Ingredients for Herb Salt
10 sprigs dried hardy herbs (such as oregano, rosemary, sage, or thyme)
300g kosher salt
How to make Herb Salt
Remove thick stems from 10 sprigs dried hardy herbs (such as oregano, rosemary, sage, or thyme), then run a knife through sprigs to break up into smaller pieces. Place in a food processor and pulse until finely chopped. Add 300g kosher salt and pulse again to blend. Transfer to an airtight container (no need to sift) and cover. Do ahead: Herb salt can be made 6 months ahead. Store at room temperature.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
16 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors
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