This simple savoury salt is a great way of adding a punch of herbal flavour to your food either during cooking or at the table. And it’s super easy to make too!
Savoury seasoning salts are a great addition to your store cupboard/larder and make whipping up any meal a whole lot faster when your most basic seasoning already packs a punch of flavour.
Although you can buy flavoured salts in the shop it is so much better to make your own.
From Jamie Oliver to Tesco’s own brand mixed salt blends are all over the place so why bother to go to all the trouble of making your own?
Well simply because it really isn’t any trouble or hassle at all and when you make your own you are in charge of everything that goes into your savoury salt so you can make it as flavoursome as you like.
Fresh herbs or dried herbs
If I’m making this savoury salt blend in the summer months I use the fresh herbs from my garden.
Just chop them finely and lay them on some parchment paper and leave them to dry either on the Aga or above a radiator for 2 days mixed with the salt.
At other times of year, I just use dried herbs to make my savoury salt.
If you are using dried herbs then you obviously don’t have to leave things to dry, you simply mix those dried herbs with your coarse sea salt (or mix in some of that nice pink Himalayan salt as well) and scoop it into sterilised jars.
Using Savoury Salt
I use my savoury salt in all sorts of cooking, from rubbing into the skin of a chicken before roasting, to sprinkling on salads, adding to soups and stews and adding to roasted vegetables or baking potatoes.
So there you have it, a super easy little recipe for a larder staple. This recipe is just one of many in my eBook Gourmet Gifts For Christmas
This recipe makes a great foodie gift, so why not check out my post on how to make Christmas hampers.
Looking for more super easy homemade seasonings and sauces to make? Then check these out before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
PS this makes a great wee foodie gift for Christmas and is one of over fifty great recipes in my Ebook Naughty & Nice Edible Gifts For Christmas.
Savoury Salt
Ingredients
For Fresh Herbs
- 2 rosemary large sprigs
- 4 sage leaves
- 2 cloves garlic
- 1 chilli small red chilli
- 150 g salt coarse sea salt
For Dried Herbs
- 1 tbsp rosemary
- 1 tbsp sage
- 2 cloves garlic
- 1 chilli small dried chilli
- 150 g salt coarse sea salt
Instructions
Using Fresh Herbs
- Finely chop the herbs, chilli and garlic
- Place a sheet of baking parchment over a drying rack and scatter on the chopped herbs, chilli, garlic and also the salts
- Leave in a warm place (on top of radiator, airing cupboard, top of fridge) for 2 days to dry out
- Scoop into sterilised jars
Using Dried Herbs
- Chop the garlic and chilli and mix with the salts and dried herbs and dry as above.
Is there a way to dry fresh herbs out quicker? Like, can I maybe put them in the oven on a very low setting? I’d prefer to use fresh, but I’m in a bit of a time crunch over the next couple of days.
Hi Jen
Yes you can put in lowest setting in oven with door propped open with a wooden spoon they will take a fraction of the time. Keep checking you want them completely dried out.
K