Spice Up Your Life with Homemade Herb-Infused Salts

Herb-infused salts are a hot item in gourmet food shops and trendy restaurants. Combining quality culinary salts with fresh herbs provides an easy way to spice up foods and is a good alternative for table salt. Adding herbs can reduce the amount of sodium intake by boosting the flavor.

The possibilities for making homemade herb-infused salts are endless. There are countless types of gourmet culinary salts that range from table salt to unrefined mineral salts. Some are coarse; others are fine, while a few are offered as salt flakes.

Coarse Salt is primarily used in salt grinders; as a meat rub; and to create salt crusts on cuts of meat. One of the more popular coarse salts is Himalayan pink salt. This is a very pure salt that has a high mineral content and is renowned for its nutritional benefits.

Kosher-Style Salt is a lighter alternative and provides a slight crunch to foods. It's a good choice for creating bread dipping oils; as a seasoning salt on vegetables and salads; and for meat rubs.

Sea Salt has a brighter flavor than table or coarse salt due to the trace minerals of the sea. These salts have different flavors dependent on their origination. Popular choices include Maine sea salt, Hawaiian sea salt, and New Zealand sea salt.

Finishing Salt is one of the most exquisite salts in the world. It is used to give foods a burst of flavor by bringing out the flavors of the dish. Finishing salt is available in delicate flakes or crystals. It's best to use mild flavored herbs so as to not distract from the notes of this natural salt.

Once you select the kind of salt you want to use, it's time to pair with herbs. Basil, Thyme, Oregano, and Parsley are good choices for Italian foods. Rosemary, Marjoram, and Rosemary complement Mediterranean cuisine.

Chervil, Chives, Tarragon, and Parsley pair well with French foods, along with egg dishes and cream cheese dips and spreads.

Chives offer a delicate onion flavor that pairs perfectly with potatoes, eggs, and seafood. Cilantro has a pungent flavor and is often paired with Latin American, Mexican, South Asian, and African cuisine.

It's recommended to use homegrown or organic herbs that have not been sprayed with pesticides and fungicides. If that isn't possible, be certain to thoroughly wash and dry herbs before preparing them for the infusion.

Fresh herbs need to be dried before they are added to culinary salts. This can be accomplished by heating herbs in an oven set on the lowest temperature for about two hours. Some people prefer to dry herbs naturally by bundling stems and hanging them upside down. This method can take a couple of weeks, so I prefer the oven drying method.

I find it easier to chop the herbs before placing into the oven because it lessens the drying time and isn't quite as messy. Chopping dried herbs can leave a mess on countertops and kitchen floors. Another option is to grind herbs in a coffee grinder or food processor.

Spread the herbs out in an even layer on a nonstick baking sheet and check on them after about 1-1/2 hours. All the moisture should be out and the herbs should easily flake apart in your hand. Remove any brown or burnt ends and discard.

A good ratio is 1-1/2 to 2 ounces of dried herbs per 1/2 cup of salt. Combine herbs with salts in a pestle and mortar or food processor. Grind until well-combined and transfer to a glass container with a shaker top.

Herb-infused salts will last for many months as long as they are stored properly. Chances are you'll love them so much they won't be around very long. Not only are these salts perfect for seasoning foods at home they also make excellent gifts.

Sources:

Saltworks: Guide to Sea Salt and Gourmet Salts

Real Food for Real People: Spice and Herb Guide