Tuscan Herbed Sea Salt
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
85 teaspoons
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Calories
1 kcal
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Course
Condiments
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Cuisine
Italian
Tuscan Herbed Sea Salt
Description
Tuscan Herbed Sea Salt blends a selection of fresh Italian herbs—rosemary, sage, parsley, thyme, and oregano—with minced garlic, black pepper, and fine Mediterranean sea salt. By pulsing the herbs and seasoning in a food processor, the mixture attains a slightly damp sand texture that dries evenly when placed in a low oven. This slow drying process allows the flavors of the fresh herbs and garlic to infuse into the salt while removing moisture, producing a coarse but well-integrated seasoning. The herb-infused salt carries the distinct aromatic qualities of the Mediterranean herbs along with a hint of garlic and moderate pepper heat.
The herbed salt can be used as a dry rub or finishing salt for grilled or roasted meats, vegetables, or even incorporated into dressings and marinades to impart a fresh herbal accent. It offers an easy way to bring complex herbal flavor into everyday cooking without needing to individually prepare fresh herbs.
To make measuring and chopping the herbs easier, initially chopping them before pulsing is recommended, as whole leaves can interfere with the food processor blades. When fully dried and cooled after the oven step, breaking up any lumps ensures an even texture and a powdery yet coarse finish perfect for sprinkling. Store in an airtight container to preserve freshness.
Ingredients
- ¼ cup rosemary 12g, chopped fresh leaves
- ¼ cup sage leaves 5g, chopped fresh
- 2 tablespoons parsley 3g, chopped fresh leaves
- 1 tablespoon thyme 1g, chopped fresh leaves
- 1 tablespoon oregano leaves 1 g, fresh, chopped
- 17-18 ounces sea salt 500g or right around 2 cups (I use Morton or Alessi fine Mediterranean Sea Salt, fine, Mediterranean
- 2 garlic medium cloves
- 1 teaspoon black pepper 2.3g, fine ground
Instructions
- Preheat the oven to 200˚F. Set aside a 12x18-inch sheet pan.
- Combine all of the chopped herbs in the bowl of a food processor (I use my mini food processor). Add ¼ cup of the fine sea salt. Pulse until everything is finely chopped and the consistency is like slightly damp sand.
- Add the garlic cloves and pulse again until the garlic is invisible and well incorporated. The texture at this point will be more like wet sand.
- Combine the remaining fine sea salt and the herb mixture on the 12x18-inch sheet pan. Be sure to scrape out all the good herb stuff from the sides and bottom of the food processor bowl. Add the pepper and, using your hands, mix until well combined. It should be a pretty green color at this point.
- Place in the preheated oven for 30 minutes. Turn off the oven, allowing the mixture to cool and continue to dry out for another 30-60 minutes. Remove from the oven and allow to cool completely.
- Rub the mixture with your hands to break up any lumps. Any smaller lumps can be crushed with the back of a spoon. Transfer to airtight storage jars when completely cooled. Sprinkle it on everything (well, maybe not ice cream or brownies!).
Notes
- Chop herbs coarsely before processing to ease measuring and blending.
- Dry mixture thoroughly in a low oven and cool completely before storage.
- Break up lumps by rubbing the dried mixture with hands for even texture.
- Store in an airtight container to maintain freshness and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 85teaspoons
Amount Per Serving
Calories 1 kcal
% Daily Value*
| Serving | 1teaspoon | |
| Calories | 1kcal | 0% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 2198mg | 92% |
| Potassium | 3mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 14IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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