One of the ways to use up extra herbs from your garden is to make herb salts. So easy, so quick, and so flavorful! Simply chop the herb of your choice, lay it out on a sheet pan with salt, use your fingers to crush and combine it all, and set it out to dry for several days.
For seafood, try dill salt. For poultry, try rosemary, thyme, and sage salt. Chive salt can be used in almost any savory dish. Make a Latin-flavored herb salt with cilantro, or lean more Mediterranean with basil, oregano, or even mint.
And don’t forget, you can use the zest from oranges, lemons, and limes to make citrus salt, as well!
(Original Recipe: America’s Test Kitchen)
1/2 C kosher salt
1 C minced fresh herbs
Using your hands, rub salt and chives in large bowl until well combined. Spread mixture into even layer on parchment paper–lined rimmed baking sheet. Let sit at room temperature, away from direct sunlight, until completely dry, 36 to 48 hours, stirring every 12 hours to break up any clumps.