Recipe: Herb Salt

Recipe: Herb Salt

Alon Shaya
Mar 23, 2018
(Image credit: Rush Jagoe)

It feels like money in the bank when you've got this herb salt in your freezer. It's a great way to put stray herbs to use — adapt the quantities of each to whatever's available in your fridge or garden — and you can use it to deliver fresh herb flavor to everything from salad to roasted vegetables to meat.

Herb Salt

Makes about 1/2 cup

  • 1/2 cup

    Morton kosher salt

  • 1 cup

    lightly packed fresh parsley leaves

  • 1/4 cup

    lightly packed fresh thyme leaves

  • 1/4 cup

    lightly packed fresh rosemary leaves

  • 1/4 cup

    lightly packed fresh sage leaves

Run everything in a food processor until it's all finely and evenly chopped. To keep the salt bright green, with that same fresh, lively flavor, store it in a zip-top bag in the freezer; it will last for months.

Recipe Notes

Excerpted from SHAYA by Alon Shaya. Copyright © 2018 by Alon Shaya. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

(Image credit: Courtesy of Knopf)

Find Shaya:

Shaya: An Odyssey of Food, My Journey Back to Israel by Alon Shaya

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