**Part of our Herbal Homesteading Series** by Kristy from The New Bohemians
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.
A chopping board
A mezzaluna or a food processor
Mortar and Pestle or a food processor/blender
Cookie Baking Tray
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.