Finishing Salts Recipe: Preserve Fresh Herbs from the Garden

This summer, finishing salts have been all the rage in my kitchen! It is a wonderful way to preserve herbs for use through the fall and winter. A simple way to brighten up dishes and awaken your taste buds with the tastes of summer in the darkness of winter.

Use up those herbs that are still left in your garden in mid-September. They also make cute holiday gifts for friends, family, or coworkers.

America’s Test Kitchen defines finishing salts as:

“High-quality, often large-crystal or flavored salts, used to add a final flourish of flavor and texture to a dish rather than for cooking. These salts are not fully dissolved in the food but rather sprinkled on top for visual appeal, a pleasant crunch, and an intense burst of flavor, with examples including flake salts and flavored salts.”

Best Herbs and Salts for Making Finishing Salts

Herbs like basil, rosemary, oregano, dill, thyme, and chives can be used in this recipe.

Any type of salt can be used as long as it is in coarse form. Some examples of acceptable salts include:

• Maldon Salt
• Himalayan Pink Salt
• Kosher Salt

A vibrant and lush basil (Ocimum basilicum) plant growing in the garden.
Julia Nichols, ©2025, Clemson University

What You Need to Make Herb Finishing Salt

• Food processor or blender
• Coarse Salt
• Herb(s)
• Airtight jars

Step-by-Step Finishing Salt Recipe

Ingredients

• 1 cup of fresh herbs (tightly packed)
• 1 cup of coarse salt of your choice

Directions

1. Run both ingredients through a blender or food processor until thoroughly combined. All particles should be similar in size.
2. Spread mixture out in a thin, even layer on a parchment-lined baking sheet. As thin as possible.
3. Bake at 175 °F, or at your oven’s lowest setting, for 40-50 minutes. Stir the mixture halfway through, then spread it back out into a thin layer across the pan. Clumps will need to be broken up with a fork.
4. The color of the mixture will dramatically lighten when finished. Gently check for crispiness of herbs.

How to Use and Store Homemade Finishing Salt

Allow ingredients to cool and store in an airtight container in a cool and dry place.

Finishing salts can be used on:

• Meats
• Eggs
• Vegetables
• Breads
• Baked goods

Use your fingertips to sprinkle sparingly over the desired food, ensuring an even distribution.

Ready to use! Basil salt has been dehydrated and placed in airtight containers.
Julia Nichols, ©2025, Clemson University

Food Safety Tips for Making Herb Finishing Salts

1. Thoroughly wash your hands before preparation.
2. Clean and sanitize food contact surfaces.
3. Rinse fresh herbs until they are free of any debris.
4. Wash and sanitize utensils, containers, and lids.
5. Test herbs for dryness. When adding the salt /herb mixture to the baking pan for drying, include a few chopped herbs without salt. When baking is complete, check the herbs for dryness to prevent mold growth during storage. Herbs are sufficiently dry when leaves are crispy and crumble easily between the fingers.

Learn More About Growing and Using Herbs

For information on how to grow your own herbs, please visit HGIC 1311, Herbs.

Additional Resources

HGIC 3470, Flavored Vinegars

HGIC 3471, Herb Infused Oils