Herb salt with winter savory

Name: Herb salt with winter savory
Total time: 24 h 15 min
Yield: ± 150 g
Ingredients: 100 g coarse sea salt; 4 tablespoons winter savory leaves; 2 tablespoons thyme or rosemary leaves; grated zest of 1 lemon

Updated on 9 October 2026

Makes: ± 150 g
Time: 15 min + 1 day drying
From: Winter savory

Ingredients

100 g coarse sea salt
4 tablespoons winter savory leaves
2 tablespoons thyme or rosemary leaves
grated zest of 1 lemon

Method

Finely chop the herbs and grind them with the salt and lemon zest in a mortar or food processor until the salt turns green.
Spread the mixture thinly on a baking tray lined with baking paper.
Leave to dry for a day somewhere warm, or for an hour in the oven at 50 °C with the door ajar.
Break up any lumps and spoon the salt into a small clean jar.

Storing: A year, kept dry and tightly closed. Sprinkle over roast vegetables, potatoes and meat.