Homemade Herb Salt: A No-Rules, All-Flavor Garden-toKitchen Hack

This isn’t really a recipe.

In this short clip, I show you how I make my own herb salt from whatever’s left in the kitchen cupboard – dried herbs, wild herbs, leftover blends. No measuring. No rules. Just real ingredients and great taste.

Why waste good herbs?

Whether you grow your own or have some old spice jars collecting dust, this method turns any mix of herbs into something useful. Flavorful. Unique. And better than anything store-bought.

🧂 What You’ll Need:
– A bunch of dried herbs (literally any kind)
– Sea salt or rock salt without any additives
– A mortar & pestle or coffee grinder

🌿 What I Used:
In this video, I emptied jars and found:
– Some wild curry blend
– Savory
– White marigold basil
– Leaf celery
– Greek thyme
– Sage
– Mountain basil
– Dried parsley

All leftover from last year’s harvest.

💡 No Recipe = Maximum Flexibility
There’s no wrong combination here. Just adjust by nose and taste. Use what you’ve got. Blend them into a dry mix. That’s it. Add garlic powder or chili flakes if you’re into that. Or lemon peel for citrusy brightness. Or roast the salt first for extra flavor.

🫙 How to Use:
Sprinkle on roasted veggies. Mix with olive oil for a quick marinade. Use it on grilled meat or as a finishing salt on scrambled eggs. Or just keep a jar by your stove and throw it in “by feel” like your grandmother did.

🥄 Pro Tips:
– Blend in small batches to preserve oils and aroma.
– Store in airtight glass jars, labeled with date and ingredients.
– Don’t overthink it. This is seasoning, not surgery.

🎯 Why I Make It
It saves waste.
It’s better than store-bought.
And it adds personality to every dish.

The real value? You create a flavor that’s yours. No two batches are ever the same.

👇 Table of Contents:
00:00 – Intro
00:02 – Why it’s not a recipe
00:06 – Last year’s herbs
00:14 – What’s in my mix
00:26 – Parsley and extras
00:40 – Add your salt
00:47 – Blend and jar it
01:01 – Done. Use and enjoy.

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🧑‍🍳 If you like simple kitchen tricks, foraging hacks, and DIY flavor boosters, **subscribe** to my channel @woodrick1. I post videos about bushcraft, cooking, gardening, knives, tools, and anything outdoorsy – including how to use what you grow.

Thanks for watching!

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Hi and welcome to my kitchen. This is not a recipe because the ingredients almost don’t matter. Right here behind me, I got all the leftover dried herbs from last year and I love to make my own herb salt, so it’s really easy. Let me show you how. We’ve got some wild curry blend, some savory white marigold basil leaf celery, Greek thyme anise and sage and mountain basil. I really love to use some parsley. I didn’t have any leftover, so this is still up. But it’s fast, easy, and there is side taste. Amazing. Looks a little bit like that. I already mentioned the herbs. They really need to be very dry. We also going to need the coffee grinder, a large bowl and obviously salt. Croatian sea salt is my preferred choice. Let’s get to work. So first we’re going to grind all our herbs. Fresh herbs are already available plentifully here. We’re going to dry them for next year. So I’m starting here with the animal sage. Make sure that you don’t make the machine two four. Then. This works really nicely. Oh. As you can see with these lightweight herbs, you need to shake the grinder a bit and then recite. It’s a fine dust. There are still some bigger pieces, so I’m going to give it another. Spin. I’m going to give it another spin. That’s what I wanted to say. Now it’s all dusty. Let’s put it into our bowl. Oh the smell. Gotta love it. Now repeat with all the other spices. Resides in. We got a lot of our powder, and it smells lovely. But even if you grind it very carefully. Such a machine is made for coffee. Is going to miss a couple of leaves. So I’m going to take the second bowl. To sieve our dust. Not too fine a sieve, obviously. You will see in a second. That most of our herbs have been powdered very finely. I am done here. Only a couple of leaves and stems left in the safe. Here we got really fine powder. And now all that’s left to do is mix our powder with the sea salt. Doesn’t this sound have some Asmr qualities to it? We want to thoroughly mix everything, though. And once we have this nice, beautiful, consistent green, our herb sort is finished. So it is high profile, meaning it attracts water from the surrounding air. So for longer term storage, I always use one of these airtight containers. The great advantage about from the taste is that if you use this side, you can use it for basically everything. Maybe not salted caramel, but I used a lot for salads, for cooking in general you need less salt. It’s very, very tasty, very intense. And for this amount I used one kilogram of salt. But you can of course fine tune that to your liking. And now you know why it’s not really a recipe because you can use all the leftover herbs that fit your culinary style.