If you want a winter craft that’s useful, shelf-stable, and gift-shop ready, herb salts are hard to beat. They’re quick to make, they look beautiful in a jar, and they feel “chef-level” even for everyday cooks.
This recipe makes a simple two-jar set:
Rosemary–Lemon Salt (bright, classic, versatile)
Garlic–Thyme Salt (savory, all-purpose, wildly popular)
The base rule for great herb salts
Use dry herbs for shelf stability. Fresh herbs can introduce moisture unless you dry the blend thoroughly.
Jar #1: Rosemary–Lemon Salt
Makes: about 1 cup
Ingredients
1 cup flake salt or kosher-style coarse salt
2 tbsp dried rosemary, crushed slightly
1–2 tbsp lemon zest, dried
(If you don’t have dried zest, zest fresh lemons onto parchment and air-dry 24–48 hours.)Optional: ½ tsp cracked black pepper
Method
Mix salt + rosemary + dried lemon zest.
Let sit 24 hours for the aroma to marry.
Jar it and label it.
How to use
Roasted chicken, potatoes, winter vegetables, grilled fish, salad dressing, simple pan sauces.
Jar #2: Garlic–Thyme Salt
Makes: about 1 cup
Ingredients
1 cup flake salt or coarse salt
1 tbsp garlic powder (or dried minced garlic)
1 tbsp dried thyme
Optional: ½ tsp onion powder
Method
Mix, rest 24 hours, jar, label.
How to use
Eggs, soups, stews, beans, roast beef, burger blends, sautéed mushrooms.
Packaging tips (to make it gift-worthy)
Use matching jars (4–8 oz each is perfect)
Add a simple tag:
“Two Everyday Kitchen Boosters: one bright, one savory.”Tie them as a set with twine, and include a tiny “pairing list” card.
Label copy (short and clean)
Rosemary–Lemon Herb Salt
Bright, woodsy, and perfect for roasted vegetables.
Garlic–Thyme Herb Salt
Savory all-purpose seasoning for soups, eggs, and meats.
Shelf life
Stored sealed and dry, herb salts are typically great for months (often longer). Flavor is best in the first several months.
Until next time...
I am...
Phil Wilson...
And, here’s to living an Herbal Lifestyle With You!