Ample Bites found this formula for Herb Salt in a foodie mag in a recipe for seasoning a leg of lamb, which I may try once we get into the Fall 2014/Winter 2015 comfort food season. I recently used the Herb Salt to season some lamb chops for the grill and they were delicious. Since then, I have used the Herb Salt to season other proteins as well as soups, fresh sliced tomatoes, and salad dressings.
Makes 1 cup
8 fresh sage leaves
1/4 cup fresh rosemary leaves
2 Tbsp fresh thyme leaves
1 cup Kosher salt
1 Tbsp crushed red pepper flakes
1 tsp crushed fennel seeds
1/4 tsp freshly ground black pepper
Add all the herbs to a food processor and pulse until they are coarsely chopped. Add the salt, red pepper flakes, fennel seed, black pepper and pulse to blend. Store in an airtight container until ready to use and for up to 2 months.