This is one of those wonderful seasoning blends that you’ll use on all sorts of things.  Herb Salt makes pretty much everything taste better, particularly potatoes.  But, don’t limit yourself.  Try it on everything…you might want to spare that cheesecake, but if it’s savory….This is something you will fall in love with almost immediately.  I kid you not.  It’s just good on almost anything savory, but particularly potatoes and poultry.  It’s incredibly easy to make and it stores almost indefinitely in the freezer.  What’s not to love?  I use a mixture of parsley, chives, thyme (lemon thyme is a nice option, too), sage, rosemary and lemon balm.  This time I didn’t use any basil, as I didn’t want a pesto-type flavor, but feel free.

I toss all the herbs (and lemon zest, if using) in the bowl of your food processor, whirl it up until it’s not quite finely chopped.  Add the salt and whirl until the herbs and salt are about the same sized pieces.  Scrape the Herb Salt into a re-sealable freezer bag, push out as much air as possible and store in the freezer.  You can use it directly from the freezer, too.

In this batch, I used coarse sea salt, because I was out of kosher salt.  I won’t do that again, as I much prefer kosher salt and I prefer to use Diamond Crystal® kosher salt.  Sea salt doesn’t dissolve as well as kosher salt and it tends to be “saltier”.  I know that sounds ridiculous, but Diamond Crystal® kosher salt is “less salty”, when measured cup for cup, than Morton® kosher salt.  It’s the shape and weight of the crystals that differ.  Herb salt is deliciously versatile and it’s gluten-free and vegetarian.

Here, I sprinkled some of the Herb Salt on Tater Tots®.  Why not?  They were delicious, but I must say, I prefer this mixture on smashed, roasted potatoes, as well as baked potatoes.  Since I first wrote the post, I’ve put the herb salt on, and in, other things.  I like it with eggs, mixed into mayonnaise, a dollop added to potato salad, stirred into pasta sauce, tossed with shrimp…well, you get the idea.