THE AUTUMN CHAPTER · H&F
Herb-Salt Library: Six Blends to Change Your Cooking
Six blends, one afternoon. Fragrant, fast, and quietly luxurious—simple food tastes styled.
Make once, use ∞. Start with good sea salt—flaky to finish, fine to cook. Dry zest and herbs low and slow (170°F / 75°C, 20–30 minutes) or use high-quality dried. Store in glass, label, date.
You’ll make: 6 blends (≈1 cup each). Keeps: 3–6 months in a cool, dry cupboard.
Autumn Garden Salt
Lavender, thyme, rosemary—a countryside roast in a jar.
- 3/4
cup flaky sea salt
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- 1 tsp savory (or oregano)
- 1 tsp lavender buds, crushed
Make it: Pulse lightly; air-dry 1 hour; seal.
Citrus & Pepper Salt
Bright, lively, clean—sunshine for seafood and greens.
- 3/4 cup flaky sea salt
- 1 tbsp lemon zest, dried
- 1 tbsp orange zest, dried
- 1 tsp cracked black pepper
Make it: Mix; dry 30 minutes; jar.
Green Herb “Everything” Salt
Parsley-forward—the everyday finisher.
- 3/4 cup flaky sea salt
- 1 tbsp dried parsley
- 1 tsp dried chives
- 1 tsp dill
- 1 tsp onion flakes
Make it: Fold gently; don’t over-process.
Tex-Mex Chili-Lime Salt
Smoky, bright, a little heat—weeknight tacos, transformed.
- 3/4 cup fine sea salt
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tbsp lime zest, dried
Make it: Whisk; dry 20–30 minutes; jar.
Sesame-Ginger Salt
Toasty, aromatic—clean lift for rice and veggies.
- 1/2 cup fine sea salt
- 2 tbsp white sesame, toasted
- 1 tbsp black sesame, toasted
- 1 tsp ginger powder
- 1 tbsp nori flakes
Make it: Cool seeds; mix; jar airtight.
Rose & Pink Finishing Salt
Delicate, floral—desserts and cheeses adore it.
- 3/4 cup Himalayan pink
- 2 tsp rose petals, crumbled
- 1/2 tsp vanilla powder (optional)
Make it: Fold gently; rest 24 hrs.
Make a Set. Tie a Ribbon.
Bottle two or three blends, add a slim spoon and a simple label—the sweetest hostess gift, ready in an afternoon.