Saturday, January 25

Herbed Salt

Google+ Pinterest LinkedIn Tumblr +

Herbed Salt Recipe

By Tammy Algood Published: July 1, 2016

  • Yield: 4 half pints (Can easily be doubled or tripled)


  • 1 cup mixed dried herbs i.e. chives, rosemary, parsley, thyme, basil, sage, oregano, etc.
  • 4 cups salt divided


  1. In a large mixing bowl, stir together the dried herbs and salt. Using a canning funnel, fill each jar with the salt mixture. Place the lid on the jar and tighten the screwband. Label and place in a cool, dark place. Shake every week. The salt is ready to use in recipes after 4 months. Makes an excellent brine for turkey.

    About Author

    Tammy Algood

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

    Leave A Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.