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homemade flavored salts, millhorn farmstead,

Homemade Flavored Salts

Three simple homemade flavored salts made with dried herbs, citrus zest and coarse salt. Use them on meat, vegetables, potatoes, fish or finished dishes.
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Prep Time 45 minutes
Total Time 45 minutes
Cuisine: American
Ingredients Method Notes

Ingredients
  

Lemon Thyme Salt
  • Zest from 1 lemon
  • 1/2 cup pink Himalayan salt
  • 1/2 teaspoon completely dried lemon zest
  • 1/2 to 1 teaspoon dried thyme

Method
 

  1. Preheat the oven to 200°F and line a baking sheet with parchment paper.
  2. Wash and dry the lemon. Zest only the yellow outer layer, avoiding the bitter white pith.
  3. Spread the zest in a thin layer on the prepared baking sheet.
  4. Dry for 45 to 60 minutes, watching carefully near the end.
  5. Remove the zest when it is completely dry and brittle. Allow it to cool completely.
  6. Crush the dried thyme briefly in a food processor, spice grinder or mortar and pestle.
  7. Combine 1/2 teaspoon dried lemon zest, the thyme and the salt.
  8. Transfer to a clean, dry airtight jar. Label and date the jar.

Notes

  • Use only dried herbs in these pantry-stable salt blends.
  • Use culinary-grade lavender intended for food.
  • Make sure lemon zest is completely dry and cool before adding it to the salt.
  • Shake or stir the jar before using.
  • Store in a cool, dark, dry cabinet.
  • Use within six months for the strongest herb flavor.