A Trio of Herb Salts

Before you say anything: yes, I know. This is a Christmas-related post. And it's not even Thanksgiving or my birthday yet. And the truth is, I am not even really a pro-holiday person. The pressure to buy, the pressure to give, and the pressure to receive, really bums me out overall. Which is not to say that I don't love the spirit of generosity, celebration, feast, family, etc. I just wish it were less prescribed. So every year I attempt to really make something for friends and family. Usually it's something edible or drinkable, or beauty-related. Though these things may be fleeting (a box of truffles only lasts so long...!), I would hope they mean more than something bought in a store. They say when you cook with love, you can taste it. Whether or not you choose to buy into that type of airy thing, you can't deny the satisfaction you yourself will get out of making real gifts. These salts are best planned out a while, which is ultimately why I'm posting this now.

Okay, enough explanation.
These salts are extremely simple and attractive, and make perfect holiday gifts. Wrap them up in cute tissue paper or tie dainty ribbons around the jars, or buy nice-looking tins for them.

A note on the herbs: you can experiment with what you like. I have sage and rosemary growing outside my apartment, so that's what I used for these. Parsley, marjoram, cilantro, oregano, bay—the list is fairly endless. Just make sure the herbs are not too damp, otherwise you may have clumps in your salts. Which you can fix by drying on a piece of wax paper. So, not too big of a deal.

Tool recommendations: small jars.

Rosemary, Thyme, and Sage Salts

Recipe by Cowen Park Kitchen

A trio of artisan infused salts.

Ingredients

• 6 T. kosher or sea salt
• 3-5 leaves fresh sage
• 2-4 sprigs fresh thyme
• 3" piece fresh rosemary

Method

1. Divide salt equally in small vessels.
2. Lightly bruise each herb separately (careful not to mix flavors on your cutting board or knife) and place in vessels. Shake and/or rub salt thoroughly with herb. One other option would be to gently push salt and herb around in a mortar and pestle. That will generate a stronger if not harsher flavor. You can also just throw the herb in the salt, but it may take longer to scent. 
3. Let sit until desired strength of flavor is attained, anywhere from several days to several months. You may choose to leave the herbs in, but I would probably recommend taking them out, especially if they were not entirely desiccated to begin with.
4. If you live somewhere humid (ahem, Seattle), make sure your salts don't become damp by spreading them out on a piece of wax paper or parchment paper to allow full drying.