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The first thing you need to do is dry your herbs. I shared a little about how we dry our herbs not too long ago – I use a Nesco dehydrator. It’s pretty straightforward. For thicker things, like garlic or onions, I switch to a higher setting. It usually takes about 24 hours for the herbs to dry completely, but I check their progress throughout the day to make sure all is well. Sometimes they are done sooner, sometimes they need a little more time. Once everything is nice and crispy, I crush them up so I can fit more in a jar.
For this recipe, you could opt to use a mortar and pestle or blender to grind up your seasoned salt more finely. I only do this if some chunks are so big that they aren’t blending together well when I shake the jar.
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This recipe makes enough to fill a mason jar about half way. If I have enough herbs dried up, I double everything so I have a full jar in the pantry.
I’ve given you the measurements I like to use in the recipe below, but feel free to get creative! I only used more oregano because I happen to have a ton of oregano this year. If I had any basil ready, I definitely would have added some basil! Just experiment based on what your family likes, and what you’ve got growing in your garden. If you want to go all out, you can even make your own sea salt! That’s definitely on my homesteading bucket list.
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- 1/2 cup salt (I like to use Himalayan pink salt)
- 3 tbs dried oregano
- 1 tbs dried sage
- 1 tbs dried thyme
- 1 tbs dried rosemary
- 1 tbs dried and crushed garlic
- 1 tbs dried and crushed onion (bulb or green)
Instructions
- Put all ingredients in a mason jar and shake!
Notes
A tablespoon of this stuff will nicely season a large batch of soup, a roast, spaghetti sauce, and more! Grind it up with a mortar and pestle or blender and store in a salt shaker to sprinkle into eggs or onto meats. |
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