We’re going to show you how you can achieve great taste using the one seasoning cooks couldn’t do without: Salt. This content was created in partnership with Food52.
There’s no better time than the start of a new year — and the long cold winter ahead — for a food project that will pay dividends for months to come. You’re excited to tackle new projects, and it’s too cold to brave the outdoors.
Making herb salt is like a gateway culinary project; it’s low-maintenance, incredibly easy and you probably have all of the ingredients you need at home already. Sprinkled over avocado toast, a fried egg, and even cookies, it will breathe new life into old favorites.
Here’s how to make compound salt with fresh herbs:
First, check the refrigerator. Did you buy too many fresh herbs again? Or are you lucky enough to have herbs growing? Perfect, as they’re about to be transformed into your new favorite pantry staple.
As a general rule, you should use a 1:1 ratio of herb (or herbs) to salt. Stick with one herb, like parsley, or use a mix of herbs with citrus zest. We like dehydrating equal parts fresh parsley, thyme, and lemon zest before adding in the salt, but feel free to experiment with your favorite herbs -- so long as you maintain that 1:1 ratio of herbs to salt.
For fresh herbs, heat your oven to 120° F (or the lowest setting on your oven — even the pilot light will work for this). Wash all of your herbs and dry them as much as possible before spreading about half of them in an even layer, along with your zests, over a large sheet pan. Sprinkle a generous amount of kosher salt over the herbs, add another layer, and sprinkle with salt again.
Place the pan in the oven to dehydrate for about 8 hours (or for about an hour with an oven that has a dehydration function). In the end, the herbs will be crisp — the salt will have drawn out their moisture and the heat of the oven will have continued to dry them out. If you’d like, use a food processor to pulse the mixture to your desired consistency.
Alternatively, for herbs that are already like lavender or rosemary — skip the dehydration step and use a mortar and pestle or a food processor to grind the salt mixture together. Store in an airtight container in a cool, dark place.
Live.Love.Lux Tip: This couldn’t be easier thanks to the Dehydrate Mode on your Electrolux wall oven, combining convection air circulation and low, steady heat to remove moisture from food.
Photo by James Ransom