Monday, November 18, 2013

How to Make Lemon Herb Salt

If you enjoy recipes from me, your friendly neighborhood Kitchen Witch, then you'll be familiar with my Lemon Herb Salt because, like Emeril with his Essence, I use this beautiful salt in many of my dishes.

Not only does it add incredible flavour, it looks just beautiful all done up in a jar - making it an inexpensive, and impressive hostess gift over the holiday season.

And making it is really just as easy as 1, 2, 3!

Visit the printable recipe here: Lemon Herb Salt

Lemon Herb Salt

Prep Time: 60 minutes
Yield: 1/2 cup seasoned salt

  • Grated zest of 1 lemon
  • 1 sprig each fresh rosemary, thyme, sage, parsley (can also add lavender if you have it)
  • 1 tsp freshly ground black pepper
  • 1/2 cup coarse sea salt
  1. Dry the herbs and zest slightly by leaving them on the counter for an hour or two.
  2. In a small spice or coffee grinder, pulse salt with lemon zest, dried herbs, and pepper until salt forms smaller crystals and mixture is blended, about 30 seconds.
  3. Pack into glass jars with tight-fitting lids and store in a cool, dark place for up to 2 months. Attach a ribbon and gift tag with serving ideas.



Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

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1 comment:

  1. This sounds like an excellent 'fresh' spice mix. But, please, tell me - does the lemon zest and fresh herbs have to be completely dried before closing up the jar to store?