There are plenty of ways to stretch the shelf life of leftover herbs, but making your own herbed salt out of them gives you quick, flavourful bang for your buck. The Splendid Table's Lynne Rossetto Kasper and chef Sally Schneider show us how it's done.
In the video above, Lynne and Sally show us how to make good old-fashioned garlic salt, as well as a Tuscan herb salt with garlic, rosemary and sage. The technique is really simple — all you need to do is mince up the garlic, add salt and mince together. Then add the herbs and keep mincing until it's finely grounded. If you don't want the garlic, you don't have to include it — the process works just as well with herbs. Finally, spread it all out on a sheet pan and let it dry overnight.
Once it's dry (and you get the benefit of a delicious-smelling kitchen), you can store it for months in an airtight bag or empty spice container. The best thing about this trick is that you don't have to stick with one herb combination — you can do this with sage and rosemary, or you can use thyme and rosemary, or even aromatics like lavender, savoury, herbes de provence and more. It's a great way to keep those herbs going after you buy them, and they add lots of flavour to meals.