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


  • 1 cup Coarse Sea Salt (any type you prefer like Celtic, Kosher, or Pink Himalayan)
  • 1/3 cup washed & dried fresh basil
  • 1 glass jar with a tight-fitting lid


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.


I am not a medical professional and nothing written on this blog is medical advice. None of my statements have been evaluated by the FDA (I am legally required to give you this disclaimer).

It is important to do your due diligence before foraging, harvesting, and/or consuming any type of medicinal plant.

  • If you are taking any medications, talk to your doctor about any potential drug interactions.
  • If you are allergic to anything, make sure whatever you are foraging is not in the same family. Example: While dandelions are typically considered safe, those who are allergic to ragweed, latex, daisies, or any other plants in the same or similar families, may not be able to consume dandelion.

Always research potential side effectsdosage recommendations, and how to properly prepare and consume each medicinal plant.

Always make sure you are foraging what you believe to be. Fully prepare and study the anatomy before harvesting wild plants.

Always make sure your kitchen/work area is clean and that all materials are sterilized.

Do not forage plants from areas that have been sprayed within the past 2 years at the very least.

I am not legally or morally responsible for the health of any of my readers. Please do your own research!

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