Despite the fact that our kitchen has remained a straight-up disaster area since our water heater leaked in early October, I have managed to sneak in after the work crews leave to create some herbal delights. With the holidays rapidly approaching, I had to get a batch of herbes aromatiques done to both replenish our pantry and have some on hand for gifts!
The base for this recipe came from my mom (who undoubtedly has it from some trusted, long-forgotten source).
Featuring premium, mineral-rich salt and a hodgepodge of savory spices, these herbes aromatiques are a lovely addition to any spice cabinet.
We’ve enjoyed this seasoned salt as a meat rub, rice spice, and corn-on-the-cob delight in her home and ours for decades. We find a way to sneak it into most things…
A salty, savory spice mix perfect for meats, grilled veg, rice, soups, and much, much more!
- 2 cups coarse Kosher or pink Himalayan salt
- 30 cloves organic garlic, peeled
- 3T paprika
- 3T chili powder
- 2T ground white pepper
- 1 1/2T poultry seasoning
- 1T dry mustard powder
- 1T celery seed
- 1T onion powder
- 1T dried dill weed
- 1T oregano or basil
- 1 scant T ground ginger
- parchment paper for lining cookie sheet
- Step 1 Heat oven to 170 degrees F.
- Step 2 Combine all ingredients in a food processor until garlic is pulverized and all spices are well mixed. (The salt will be moist from the garlic.)
- Step 3 Spread mixture evenly on a parchment-lined cookie sheet. Bake for 35-40 minutes stirring at 10, 20, and 30 minutes to expose moistened salt to warmth.
- Step 4 Remove from oven and cool, stirring to expose salt allowing it to dry completely.
- Step 5 When completely cool and dry, run through the food processor one more time to remove any “clumps.”
- Step 6 Store in an airtight container. If properly dried and stored, it will keep indefinitely.
Wishing you a bright season filled with homemade magic and touched by delight for the world.
Bless and blessed be!