Salted Herbs

"This was an old method of preserving herbs and flowers. This is a great method of helping to reduce the amount of salt you use at the table."
photo by mammafishy photo by mammafishy
photo by mammafishy
photo by mammafishy photo by mammafishy
photo by Galley Wench photo by Galley Wench
Ready In:
336hrs 5mins
1 1/2 c




  • Put a 1/4 in layer of salt in a clean jar.
  • Pack alternate layers of fresh herbs and salt in a glass jar. The salt layer should just barely cover the herbs.
  • Top with remaining salt.
  • Store tightly covered in a dry cool place.
  • Pick out herbs to use in cooking. Or when herbs are dry (2 to 5 weeks) grind the salt and herbs together in a blender then place in a shaker for use at the table.

Questions & Replies

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  1. Elmotoo
    This is a wonderful to keep herbs once winter approaches! I'm going to do this every year. I'm thinking a salt grinder & some of this salt will make nice Christmas gifts. I used kosher salt. This was made for the Aussie Swap 11/07. :)
  2. mammafishy
    Just checked on my jar of salted herbs after several weeks in the cuboard. LOVE IT!! I used Kosher salt so when I went to blend in the food chopper it wouldn't break down so much. Just found some 1/2 pint, wide mouth Ball jars called 'Collection Elite' that I thought I could use for Christmas gifts and the salt looks great in them. I will be doing this again next summer for sure. Thanks for sharing a great idea!
  3. Galley Wench
    Just made the Salted Herbs . . . very easy! Will be back in a few weeks to update with the results. Thanks Nyteglori!


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