Every cook has a secret ingredient, and mine is herb salt. I keep a bowl net to the stove to toss onto grilled salmon or sprinkle inside a chicken before baking. I make it with fresh herbs in summer, always adding a touch of lavender to accentuate the flavors. Recipe from my new book The New Heirloom Garden, designs and recipes for gardeners who love to cook.
2 plump garlic cloves, crushed
½ cup coarse sea salt
1 cup fresh herbs: (equal parts fresh Parsley, Sage, Rosemary, Thyme)
¼ teaspoon dried culinary lavender
Chop the garlic and the sea salt together by hand, blending them thoroughly. Add the fresh herbs and continue to hand chop them into the mixture. Spread the mixture out on a flat baking sheet or wooden cutting board to sit for at least 24 hours, or until the salt has completely dried the herbs. If the mixture has not dried completely, heat in a low oven. Crush the mixture with your fingers into small pieces or transfer it to a food processor fitted with steel blade and chop until fine. Transfer the mixture to a glass jar with a lid and store at room temperature for up to a year.
Keep a small small bowl of herb salt near the stove to use as desired, with remainder in a sealed jar in the cupboard. Stores well for up to a year.