Fresh Herb Finishing Salts
By America's Test KitchenPublished on April 24, 2017
Yield
Makes ½ cup salt
Ingredients
Choose ONE of the following:
1½ cups finely chopped fresh basil 1 cup thinly sliced fresh chives 1 cup finely chopped fresh dill 1 cup finely chopped fresh tarragon ¼ cup finely chopped fresh makrut lime leavesBefore You Begin
This technique works well with most herbs. If you try it with an herb that isn’t in the list below, just remember to use less if the herb is potent (like tarragon) and more if the herb is mild (like chives).
Instructions
- Line rimmed baking sheet with parchment paper. Combine salt and herb in large bowl. Pick up handful of salt mixture and rub between your hands to disperse herb throughout salt. Repeat until thoroughly combined, about 30 seconds. Transfer mixture to prepared sheet and spread into even layer.
- Place sheet in 50- to 70-degree F/10- to 21-degree C location away from direct sunlight. Let mixture sit until completely dry, 36 to 48 hours, raking mixture with fork every 12 hours to ensure herb dries evenly.
- Rub mixture between your hands to break up any clumps of dried herb and evenly distribute herb throughout salt. Transfer to airtight container. (Herb salt can be stored at room temperature for up to 2 months.)
Yield
Makes ½ cup saltIngredients
Choose ONE of the following:
Ingredients
Choose ONE of the following:
Ingredients
Choose ONE of the following:
Why This Recipe Works
Store bought flavored finishing salts (which are used as a final salty flourish for a dish, providing pops of crunchy, mineral salinity) can be great, but they are always expensive. The good news is that they are both super easy to make,
and
a great way to capture and preserve the flavor of fresh herbs. Chop up a bunch of herbs, mix them with some nice sea salt, and let the salt do its magic, drawing moisture out of the herbs via osmosis. Because the herbs are never heated, their flavor remains fresh and bright. You’re left with a delicious finishing salt that’s great sprinkled on meat or fish, rubbed onto the rim of your cocktail glass, or dusted over movie-night popcorn.
Before You Begin
This technique works well with most herbs. If you try it with an herb that isn’t in the list below, just remember to use less if the herb is potent (like tarragon) and more if the herb is mild (like chives).
Instructions
- Line rimmed baking sheet with parchment paper. Combine salt and herb in large bowl. Pick up handful of salt mixture and rub between your hands to disperse herb throughout salt. Repeat until thoroughly combined, about 30 seconds. Transfer mixture to prepared sheet and spread into even layer.
- Place sheet in 50- to 70-degree F/10- to 21-degree C location away from direct sunlight. Let mixture sit until completely dry, 36 to 48 hours, raking mixture with fork every 12 hours to ensure herb dries evenly.
- Rub mixture between your hands to break up any clumps of dried herb and evenly distribute herb throughout salt. Transfer to airtight container. (Herb salt can be stored at room temperature for up to 2 months.)
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