Fresh Herb Finishing Salts

100 g

coarse or flake sea salt

32 g	finely chopped fresh basil
32 g	thinly sliced fresh chives
20 g	finely chopped fresh dill
15 g	finely chopped fresh tarragon
15 g	finely chopped fresh makrut (kaffir) lime leaves

½ cup coarse or flake sea salt

1½ cups finely chopped fresh basil

1 cup thinly sliced fresh chives

1 cup finely chopped fresh dill

1 cup finely chopped fresh tarragon

¼ cup finely chopped fresh makrut (kaffir) lime leaves

- 100 g coarse or flake sea salt
- Fresh herb of your choice
Line rimmed baking sheet with parchment paper. Combine salt and herb in large bowl. Pick up handful of salt mixture and rub between your hands to disperse herb throughout salt. Repeat until thoroughly combined, about 30 seconds. Transfer mixture to prepared sheet and spread into even layer.
Place sheet in 50- to 70-degree F/10- to 21-degree C location away from direct sunlight. Let mixture sit until completely dry, 36 to 48 hours, raking mixture with fork every 12 hours to ensure herb dries evenly.
Rub mixture between your hands to break up any clumps of dried herb and evenly distribute herb throughout salt. Transfer to airtight container. (Herb salt can be stored at room temperature for up to 2 months.)

- ½ cup coarse or flake sea salt
- Fresh herb of your choice
Line rimmed baking sheet with parchment paper. Combine salt and herb in large bowl. Pick up handful of salt mixture and rub between your hands to disperse herb throughout salt. Repeat until thoroughly combined, about 30 seconds. Transfer mixture to prepared sheet and spread into even layer.
Place sheet in 50- to 70-degree F/10- to 21-degree C location away from direct sunlight. Let mixture sit until completely dry, 36 to 48 hours, raking mixture with fork every 12 hours to ensure herb dries evenly.
Rub mixture between your hands to break up any clumps of dried herb and evenly distribute herb throughout salt. Transfer to airtight container. (Herb salt can be stored at room temperature for up to 2 months.)