Herb Infused Salt
Makes about 1 & 1 ⁄ 4 cup
This is a great all-purpose seasoning; put it in a pretty jar for giving.
1 C fine sea salt
1 T of each of the following fresh herbs, finely chopped: thyme, oregano, basil, rosemary, sage
2–3 bay leaves
1 large garlic clove, peeled
Skewer the bay leaves and garlic clove on a toothpick (this makes it easy to remove them). Mix the salt and herbs well in a glass jar with a lid; embed the skewered garlic in the salt. Let the mixture sit at room temperature for a week, shaking the jar well every day. After a week, discard the garlic/bay skewer. It keeps in a cool place for 3–4 months; its flavor will deepen over time.
Julie publishes Edible Ohio Valley with her family. After 15 years in the world of commercial photography, her lens is now focused on recording the sustainability movement in the Midwest. A graduate of UC’s College of Design, Architecture, Art, and Planning, she’s a partner and co-founder of The Fairview Agency, a multidisciplinary creative firm.
