If you have a herb garden, chances are this is the last call – they will start wasting away soon as the weather slowly changes. Here’s a great opportunity to save some of the fresh sprigs: make flavored salts with them!
Food enthusiasts like you and me will love these finishing salts because they add a pop of flavor to everything they touch. In this post I’m sharing a way to take your dishes from good to oh my faster than you can say fűszersó (flavored salt). DIY seasoned salts are a tasty and elegant addition to almost any food and considerably more economical to make at home than buying at high-end grocers and specialty spice stores.
And who wouldn’t want to add a layer of complexity to just about any meal and expand the flavors that are already present?
If you are family or a friend of mine, you know you can expect food gifts from me. These would make lovely housewarming presents, wedding favors or holiday sets as well.
Infusing the salt is done by simply mixing it with whatever flavor you choose in a food processor, mortar and pestle, coffee grinder or simply by hand.
What type of salt should be used? It’s up to you! Coarse, flaky salt adds flair when sprinkled over dishes just before serving and is preferable for texture and appearance, while fine salt is more useful in cooking.
As for the herbs and spices to season salt with, the flavor possibilities are limited only by your imagination. My favorite combinations include pairings like rosemary and lemon, thyme and lavender, dried mushrooms and sage, garlic and black pepper or chilies and lime.
Ingredients may be fresh or dried (a food dehydrator like this from Hamilton Beach is a good investment, you’ll be surprised how versatile an appliance it is). You may leave the sprigs of herbs whole, or chop to small pieces. Citrus rind can be grated or peeled into strips prior to drying, or you could also use slices.
Salt is a natural preserver, so your flavored salts, stored in an airtight container, can be used indefinitely (note that over time intensity of flavor will diminish). To avoid clumping, spread out mixture on a baking sheet lined with parchment paper and air dry or dry in the oven at low temperature, stirring occasionally. Once the moisture is gone and salt has cooled, use a fork or your fingers to break up before packing up in a nice container. Ideally, let it sit at least a few days before using.
As a rule of thumb, work with a ratio of 1 teaspoon of flavoring per 1/4 cup salt.
Now let’s hear it from you! What blends do you have in mind, and what are you going to use flavored salt on?
*Disclaimer: I like and use the products mentioned in posts on My Chest of Wonders, what I write about such items represent my genuine and unbiased opinion. I am not being compensated through sponsorship or gifts, but this post contains an affiliate link: I may get a commission for purchases made through it. Thank you for helping me earn a little something on the side!*