Recipe for Herb Salts

Ingredients:

1 cup Rock Salt ( or Pink Himalayan)

1/2 cup fresh herbs - we used oregano, parsley, thyme and sage but you could try, rosemary, basil, tarragon or any other culinary herb.

Utensils:

A chopping board

A mezzaluna or a food processor

Mortar and Pestle or a food processor/blender

Spoon

Cookie Baking Tray

Baking Paper

Method:

Chop the fresh herb finely.

Mix with the Salts

Grind the mix in a mortar and pestle or use a food processor if you prefer a finer salt.

Spread the mix over a baking paper lined tray and place in the oven for 20 minutes on 100 degrees celsius with the door ajar.  You don't want to cook it, just dry it out a little.

Take the tray out of the oven and set aside to cool, then transfer the salts into a jar.