Tuscan Herbed Sea Salt
Tuscan Herbed Sea Salt is an intoxicating combination of Italian herbs and sea salt that will quickly transport you to the Mediterranean. Oregano, rosemary, sage, parsley and thyme combine with sea salt to be baked into the perfect condiment to sprinkle over any dish! Try it over eggs, pasta, chicken or even popcorn!
While it can be very expensive to buy a jar of specialty salt, making it yourself brings the cost down substantially.
The sea salt and herbs bake at a low heat to create this deep Italian flavor. The low heat will dry our the herbs while keeping the salt intact.
Begin by placing chopped herbs in the bowl of a food processor along with 1/4 cup of sea salt. Pulse it all together until the herbs are finely chopped and the mixture resembles wet sand.
Add the garlic and pulse again until the chopped garlic is incorporated.
Add the rest of the sea salt to the herb and garlic mixture and spread it over a sheet pan. Bake it for 30 minutes, turn the oven off and let the salt continue to dry out for another 30-60 minutes in the oven.
Remove the salt from the oven and let it cool completely on the counter.
Once it has cooled, break up any chunk with your hands or the back of a spoon. Transfer the salt to airtight containers.
You can package it up for gift-giving by tying some string or ribbon around the top of the container and adding a label.
If anyone would like the pdf of the labels, send me a request in the review section below and I will happily send the pdf to you!
Sprinkle the sea salt of everything and enjoy!!
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Tuscan Herbed Sea Salt
Makes: 3 8-ounce jars
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour & 20 minutes
Ingredients
- 1/4 cup chopped fresh rosemary leaves (12g)
- 1/4 cup chopped fresh sage leaves (5g)
- 2 tbsp chopped fresh parsley leaves (3g)
- 1 tbsp chopped fresh thyme leaves (1g)
- 1 tbsp chopped fresh oregano leaves (1g)
- 17-18 ounces fine Mediterranean sea salt (500g) (I use Morton or Alessi fine Mediterranean Sea Salt)
- 2 medium garlic cloves
- 1 tsp fine ground black pepper (2.3g)
Instructions
Preheat the oven to 200˚F. Set aside a 12×18-inch sheet pan.
Combine all of the chopped herbs in the bowl of a food processor (I use my mini food processor). Add 1/4 cup of the fine sea salt. Pulse until everything is finely chopped and the consistency is like slightly damp sand.
Add the garlic cloves and pulse again until the garlic is invisible and well incorporated. The texture at this point will be more like wet sand.
Combine the remaining fine sea salt and the herb mixture on the 12×18-inch sheet pan. Be sure to scrape out all the good herb stuff from the sides and bottom of the food processor bowl. Add the pepper and, using your hands, mix until well combined. It should be a pretty green color at this point.
Place in the preheated oven for 30 minutes. Turn off the oven, allowing the mixture to cool and continue to dry out for another 30-60 minutes. Remove from the oven and allow to cool completely.
Rub the mixture with your hands to break up any lumps. Any smaller lumps can be crushed with the back of a spoon. Transfer to airtight storage jars when completely cooled. Sprinkle it on everything savory!
Chef’s Note:
The herbs do not need to be chopped super fine before adding the food processor. The processor will do that. But you do want to chop them up a bit so you can properly measure them. Also, I’ve found that whole herb leaves can get stuff in the blades of the food processor.
Recipe from Cafe Sucre Farine
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