Sally hand chops fresh garlic and coarse kosher salt together, explaining that you can use this garlic salt just as it is for popcorn or sautéed vegetables. She then adds rosemary and sage, chopping everything together with a large chef's knife. She keeps the amount of salt proportionally low to allow the herb flavors to really come forward.
The fresh mixture can be used immediately on pork or other roasts or you can dry the mixture on a baking sheet overnight. This drying overnight is a key step, as it concentrates the flavors and allows for a longer storage time. Sally goes on to explain how to use other herb mixtures such as a herbs de provence (sans garlic) and as a lark she tried using them in butter cookies. They sounded excellent and I can't wait to try them!
Get the Recipe and Read More: Sally's Key 3 picks on The Splendid Table's website
Note: At the time of this posting, the audio is off sync on later half of the video.
(Image: The Splendid Table)