Herb Salt

1 bulb garlic
1/2 cup fresh basil
1/4 cup fresh oregano
1/4 cup fresh rosemary
1 Tbls black peppercorns
24 oz sea salt



Wash & dry herbs. Let rest overnight. Peel and chop garlic fine then put into a food processor. Add the herbs and the peppercorns a little at a time until they are chopped fine. Slowly add the salt. The salt will begin to dry out the herb paste. When it is mostly dry and a suitable size, spread onto waxed paper and let dry overnight. Store in airtight container.


This recipe comes from the kitchen of
Joyce Harris The Herbal Gourmet