Link to jars:
Rosemary & Thyme Sea Salt
Dehydrator & Oven Methods
This homemade rosemary and thyme sea salt is a versatile seasoning made with fresh herbs and sea salt. It’s perfect for seasoning roasted vegetables, meats, potatoes, and bread, and it also makes a beautiful homemade gift when packaged in small jars.
Jar size used: 3.05 oz jars
Yield: About 30 oz finished herb salt
Ingredients
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30 oz coarse sea salt
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20 sprigs fresh rosemary
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20 sprigs fresh thyme
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3 cloves garlic
Step 1: Prepare the Herb Salt Base
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Add the sea salt, rosemary, thyme, and garlic to a blender or food processor.
You can include the herb stems — they add flavor and blend down well. -
Pulse until the herbs and garlic are evenly distributed throughout the salt.
Method 1: Dehydrator Instructions (Preferred)
Using a dehydrator gives the most even, consistent drying.
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Spread the salt mixture evenly across dehydrator trays lined with parchment or mesh sheets.
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Set the dehydrator to 170°F.
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Dehydrate for 12–15 hours, or until the salt is completely dry and crumbly.
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Once dry, transfer the mixture back to the blender and pulse until it reaches your desired texture (fine or slightly coarse).
Method 2: Oven Instructions
This method works well if you don’t have a dehydrator.
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Preheat the oven to 170–200°F (use the lowest possible setting).
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Line two baking sheets with parchment paper.
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Spread the salt mixture evenly across the sheets.
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Place in the oven and dry for 12–15 hours, stirring once or twice during drying to ensure even moisture removal.
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Once fully dry, return the mixture to the blender and pulse until it reaches your preferred consistency.
Storage
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Store in airtight jars or containers.
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Keep in a cool, dry place.
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Shelf life: up to 6 months.
How to Use Rosemary & Thyme Sea Salt
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Season chicken, steak, lamb, or pork
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Sprinkle over roasted vegetables or potatoes
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Add to soups, stews, or marinades
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Serve with olive oil and bread for dipping
