Homegrown DIY Herbal Salt recipe from This Doctor’s urban homestead
We’re renovating! My husband and I finally bit the bullet and decided to add that extra guest room to our finished basement. After much negotiating / back and forth (I wanted a bedroom, hubs wanted a bar) we’ve decided that it’s time to give our out-of-town visitors a proper place to stay. Sayonara air mattress on the floor, see you never foosball table! In an effort to get the basement ready for our contractor I’ve been digging through old storage and Marie Kondo-ing the heck out of our bottom floor. This morning I unearthed a box full of mason jars containing dehydrated spices, flowers and herbs, all preserved from this summer’s garden. The dehydrator is my absolute favourite gratuitous kitchen purchase. If you live in a climate of eternal sunshine preserving food by drying in the sunshine is the way to go. But for us urban homesteaders living in Canada a home food dehydrator is amazing for saving and storing our homegrown food. A dehydrator can be used with nearly all herbs but we’ve found that it’s especially good for thick leafy herbs such as basil, oregano, tarragon, lemon balm, and mints.
This summer we had an excess of chilli peppers, lemon balm, mint, sage, rosemary, lavender and roses. They were picked, cleaned, dehydrated, then sadly banished to the basement … until now. The dried rose petals will be sprinkled into bubble baths and ground into my DIY natural blush recipe. I also plan on whipping up batch of my favourite lavender DIY bath salts this afternoon while sipping on a tea made from our dehydrated mint. As for the dried herbs, this morning they became flavoured herbal cooking salts. Sage salt is absolutely glorious sprinkled on hearty fall flavours like pumpkin, squash and roasted meats while rosemary and chilli salts are great on … well, everything! I hope you try my easy DIY homegrown herbal salt recipes, happy homesteading from This Doctor’s Kitchen.
DIY Homegrown Herbal Salt
Herbal salts are a great way to use up dehydrated herbs. They're my favourite way to add a little extra antioxidants and a lot of extra flavour to my home cooking.
- 1/4 cup dried herbs / spices (I did a batch of sage, a batch of spicy chilli and a batch of rosemary)
- 1 cup organic sea salts
Add your dried spice of choice to a motor and pestle and firmly grind until a fine powder forms. Use a large clean bowl to gently mix the ground herbs with your salt and pour into small glass containers. Your flavoured herbal salts will be okay on the counter for up to 6 months.