This holiday season don’t curb those herbs! Whether it’s sage, thyme, rosemary, or parsley—those extra herbs we buy often sit in the fridge (while they’re in their aromatic prime) – forgotten for weeks after the holiday. Instead of wasting their delicious potential, why not create an herb salt to spice up your holiday cooking? This recipe takes just minutes to make and adds a burst of herbaceous, salty flavor that’s perfect for seasoning meat before grilling or roasting, or sprinkling on roasted vegetables as a finishing salt. Not to mention, it makes a great gift!
Morton® Coarse Sea Salt brings out the earthy flavor of the herbs and adds a nice pop of crunch. Use Coarse Sea Salt as a finishing salt, grilling salt, or even a dessert topping anytime you need to ramp up flavor or add some texture to take your dish to the next level.
1 cup Morton® Coarse Sea Salt
2 tablespoons of leftover chopped herbs with tender stems (a combination of sage, thyme, rosemary and/or parsley)
In a medium bowl, add 1 cup of Morton® Coarse Sea Salt and leftover herbs.
Smash with the back of a spoon until combined. Alternately, use a mortar and pestle.
Store in an airtight container and refrigerate. Lasts for up to one month.
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