Turn your homegrown hydroponic herbs into flavorful herb salt! 🌱 In this video, I’ll show you how to make basil salt using fresh basil from my hydroponic garden. This simple, oven-dried herb salt recipe is the perfect way to preserve your herbs and add a burst of flavor to meats, vegetables, eggs, and more.
🎯 What You’ll Learn:
How to harvest herbs from your hydroponic setup
How to blend herbs and salt for maximum flavor
Drying tips to ensure long-lasting herb salt
Bonus flavor ideas with lemon zest or garlic
🍃 Ingredients:
1 cup loosely packed fresh basil leaves (or any herb you love!)
1 cup kosher salt (I used pink Himalayan salt and sea salt)
🔥 Instructions:
Preheat your oven to 220.
Blend basil and salt in a food processor until well combined.
Spread mixture on a baking tray and dry in the oven for 30 mins.
Let it cool, then store in an airtight jar.
💡 Pro Tip: This recipe works with rosemary, thyme, oregano, parsley—whatever you’re growing!
📦 Store in a cool, dry place. Lasts for months!
✅ Like, comment, and subscribe for more garden-to-table recipes and hydroponic gardening tips!
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Kratky Method Hydroponic Planter Kit:
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HYDRO SEEDS
Red Salad Bowl Lettuce Seed:
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Contender Bush Bean Seeds:
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Park Seed Basil Herb Plant Seeds:
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Container Tomato Super Bush
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Alpine Strawberries Mignonette
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Container Lettuce Garden Babies Butterhead
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Container Baby Leaf Spinach Little Hero
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Cucumber Seeds – Kitchen Mini Quick Snack
Cucumber Seeds – Kitchen Mini Quick Snack
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Not sponsored by Renee’s Garden, True Leaf Market, or Eden Brothers.
HYDRO EXTRAS
Liquid Plant Food for use in Hydroponic Growing Systems:
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Bloom City Professional Grade Ultra Pure Cal-Mag Growing Fertilizer:
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LBW Grow Light for Indoor Plants
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GLING [3 Count 64 oz. Wide-Mouth Glass Mason Jars
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Hi guys. So, what we have here is some basil that I just picked out of my garden and we’re going to put it in a food processor and chop it up a little bit. Now, what I need for this recipe, I’m just going to tear this in half. What I need for this recipe is two cups worth of basil. And I hope I pulled enough. I mean, with the size of these, kind of a little bit hard to tell, but it smells so good, you guys. All right. So, let’s get this lid on. So, I have everything to cure. That kind of blended down to nothing, didn’t it? Beautiful, though. All right. So, all right. So, now we have the basil. We also have a cup of salt. And I have a mixture of Himalayan pink sea, Himalayan pink salt, and some sea salt. All right. Now, let’s blend this together. Just a beautiful green color. I want you all take a look. How beautiful is that? So now the next thing we’re going to do, this is a really quick process, you guys. And you can All right. So I have parchment lined on this baking sheet. I have my oven preheated to 220°. You want to is similar to the process of um how I was able to do the uh oven dried sundried tomatoes. You want to keep your oven on a lower setting uh because all you’re doing is essentially curing um this. You’re not cooking it. This is just going to dry it out. And you can use this in so many recipes. Same as like your garlic salt or other condiments. you just made it yourself with fresh ingredients. I mean, you could even go as far as to use it for um when you make like lemonades or mocktails, cocktails, when you do the salt rim of your uh glass, you can you can use some basil salt or some uh herbal salt. You just got to get creative, you guys, and play around with the flavor profile. I’m going to spread this out as even as I can. Um, we want to put it in for a half hour. So, I will bring you guys back when I’m taking it out of the oven. You guys, can you see the color changing? It’s drying out. And oh, it smells so good. Okay, guys. Take a look at that. How cool is that? We’re going to put it back in here for one more pulse. So, I need to be able to scoop this into our food processor one more time. There we go. If they if they come in pieces, that’s fine, too. Just trying to find the neatest way. You know how I am about messes. the neatest way to get this uh in here because it was cooking the moisture out of the um basil and it just adhered to this parchment paper a little more than I’d Right. Okay. And then we’ll get the last little bits off this pan here. And we are done with this part. There we go. Let’s give it another pulse. Okay. And hopefully there are no clumps. But omg, this smells so good. You guys got to take a look at the se see how it looks. And then we’re going to keep it in. Of course, I have a mason jar. And I’m just going to add it in here. This is so cool, you guys. It’s still a little warmth from the oven, but the smell is so it’s almost richer, if that makes sense. So, this is very easy to do if you want to just dedicate having one um container of salt and using herbs. If you decide to grow them and doing some herbal blends and you know what’s in your herb blends, none of the funky stuff, none of the funky ingredients that you can’t uh pronounce, none of the preservatives to try to keep it lasting long on the shelf. This literally is all of just basil and salt. Look at that, you guys. How beautiful is that? And again, like I said, you can use this for um not just recipes, you can use it for drinks, too. Use it to salt your rims. And let me close out. Thank you guys for watching. I hope you enjoyed uh another one of our hydroponic garden to tables. Um let me know if you try it or if you’re going to make a spice blend of your own. I would really love to to hear what you come up with. Um, until next time, take care friends.
Dining and Cooking