Thyme, Sage, Rosemary and Garlic Sea Salt

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Making savoury salt is a good way of using up fresh herbs and having them live in your kitchen for weeks instead of letting them fade. All you do is grind herbs with sea salt and use it instead of regular salt on meat, roast chicken or roast vegetables before and during cooking. 


100g sea salt
6 sprigs thyme
10 sage leaves
1 sprig of rosemary, leaves only
4 cloves garlic (no need to remove the skin)
8 black peppercorns


1. Put everything into a blender and blitz until fine. Or grind by hand in a mortar and pestle. Store for up to 2 weeks in a closed tin or sealed plastic bag.


– You can keep the salt for up to 2 weeks before it dries out fully and it is still perfect to use after that – it will just be a little stronger in flavour.

– Sprinkle it on steaks before cooking, then drizzle the meat with olive oil before serving.

– Use a single herb or any mixture of fresh herbs  – omit the garlic, use Sichuan pepper instead of black peppercorns or use juniper berries for a sweeter more fragrant salt.

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Image copyright foodpixies.com


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