Herbed Salts

• from Splendid Table:
• 
  
• 4  to 5 garlic cloves, peeled
• Scant 1/2 cup kosher salt
• About 2 cups loosely-packed, pungent fresh herbs such as sage, rosemary, thyme, savory, or small amounts of lavender

• Food Processor Method
• Cut each garlic clove lengthwise through the center, remove the sprout (if any) in the center and discard.
• In the work bowl of a food processor, combine the garlic and 2 tablespoons of the salt. Pulse until the garlic is chopped medium-coarse. Add the herbs and continue pulsing until the mixture is the texture of very coarse sand. Transfer to a sheet pan and toss with the remaining salt.
• Leave near an open window for a couple of days to dry. Store in clean, dry jars.

Tuscan flavors:  garlic, sage, rosemary, lemon zest, oregano

Herbs de Provence: rosemary, thyme, sage, lavender, basil, fennel, oregano

Use in:

grilled meats, eggs, popcorn, ricotta or baked feta, roasted veg, sliced tomatoes, soups & stews, rice, scalloped potatoes, rotisserie chicken, herbed balsamic chicken