Before we had preservatives and anti-caking additives and more modern ways to preserve food, people had unique ways to both preserve and flavor their favorite ingredients. One popular way to add flavor to food, and to use up extra herbs, was to flavor salt. The recipe below (one of my favorites) is a combination of coarse salt and fresh basil from the garden. After making as much pesto as I can, I use my leftover basil to make Basil Salt. Because flavored salt has been around for centuries, Sarah Munro, (my PhD historian and heroine in book 2 of the Deadly Force series, ONE DARK WISH), has added her recipe for Basil Salt to her collection of DIY herbal recipes.
But basil isn’t the only way to flavor salt. A few other combinations I’ve made include rosemary and orange rind salt, lemon rind and thyme salt, and lavender salt. Basil Salt can be used to flavor pasta, fish, and poultry. I’ve also added it to homemade tomato soup and grilled summer veggies. Bon appetite!
Sarah Munro’s Basil Salt
Ingredients:
Directions:
Coarsely chop the basil (leaves and stems) and put into a blender.
Add the salt to the blender and pulse until all the basil is completely mixed up with the salt and you don’t see any small pieces. This may take a few minutes but stop after every 30 seconds to use a rubber spatula to push down the salt on the sides of the blender as well as to make sure nothing gets stuck on the bottom beneath the blades. When the salt and basil are thoroughly combined, the salt will be a finer texture than when you started and it will be green.
Drying Basil Salt by air: Line a rimmed baking sheet with parchment paper and spread the basil salt on top. Use a wooden spoon to break up any clumps. Put the baking sheet in a cool, dark place and allow it to sit for at least 24 hours. Every few hours (or whenever you remember) stir the salt on the tray. Once it’s completely dry (it will be a lighter green color and that’s okay!) store in an airtight glass container.
Drying Basil Salt by oven: Preheat the oven to 220 degrees F. Line a rimmed baking sheet with parchment paper and spread the basil salt on top. Put the baking sheet in the oven and bake for 30 minutes or until completely dry. 15 minutes into the baking, use a spoon to stir the salt. Bake a bit longer if it’s still not dry. When you take out the tray, the salt will be a lighter green color–that’s okay! Use the spoon to break up any clumps and let sit on the counter for another hour. Once it’s completely dry, store in an airtight glass container.
Basil Salt lasts for 3 months if stored in a cool, dry pantry or cabinet.
Important Disclaimer: Herbal Remedies, Wild Plants, and Foraging
The information shared in my Romance Herbalist posts is intended for educational, historical, and entertainment purposes only. I am not a physician, licensed herbalist, or other medical professional. Nothing on this website should be considered medical advice or a substitute for consultation with a qualified healthcare provider.
Herbs, flowers, spices, and other plants have been used for centuries in cooking, traditional remedies, and folk medicine. However, natural does not always mean safe. Some plants can be toxic, cause allergic reactions, interact with medications, or be unsuitable for certain medical conditions.
Before preparing, consuming, or using any herbal product, please keep the following precautions in mind:
- Medications and medical conditions: Consult a qualified healthcare professional before using herbs medicinally, particularly if you take prescription or over-the-counter medications, have an existing medical condition, are pregnant or breastfeeding, or are preparing something for children.
- Allergies: Research potential allergic reactions and cross-reactivity, especially if you have known allergies to plants, herbs, or spices.
- Plant identification: Never harvest or consume a wild plant unless you can positively identify it and confirm that it is safe for its intended use. Some poisonous plants closely resemble edible or medicinal varieties.
- Harvesting and foraging: Avoid collecting plants from roadsides, chemically treated areas, contaminated soil, or locations where pesticides, herbicides, or other pollutants may be present. Always follow local foraging laws and respect private property.
- Preparation and consumption: Research appropriate preparation methods, potential side effects, and safe quantities before using any plant. Certain plants may be safe in food but dangerous when concentrated or prepared incorrectly.
- Food safety: Use clean equipment, properly stored ingredients, and appropriate food-handling practices when preparing herbal teas, infusions, syrups, or other homemade products.
A note about traditional remedies: References to historical or folkloric uses of plants do not establish that those uses are medically effective or safe. Any discussion of potential health benefits is provided for general information and should not be interpreted as a recommendation to treat, cure, or prevent disease.
By choosing to forage, prepare, or consume any plant or herbal product discussed on this website, you accept responsibility for your own research, decisions, and safety. The author makes no guarantees regarding the safety, effectiveness, or suitability of any plant, recipe, or preparation described.
When in doubt, consult a qualified professional before using any herb or wild plant.
