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Virginia's "Famous" Herb Salt


  • 4 Cups Loosely-packed fresh herbs (I used sage, rosemary, and oregano)
  • 3/4 Cup Sea salt
  • 3 Shallots (garlic is a great substitute)
  • Pinch Crushed red pepper flake


  • In a Vitamix (or food processor) combine ingredients. Pulse until mixture forms a moist granular consistency. Spread on parchment lined baking sheets and let dry at room temperature in a cool dry place for 3 to 5 days or until dry. Once dry, transfer to an airtight storage container and store at room temperature for up to 1 month or freeze.