Before we get into this recipe, we need to talk about prevention. Because, you see, once you have the power to make your own herbed salt, you’re going to have a little problem. You’re going to start making herbed salts often and with abandon. And then you are going to start putting Herbs de Provence salt on everything. Then, food will become duller in its absence.

For a while there, every private dinner we did was seasoned with Herbs de Provence sea salt.

A solution is to make a bunch of salt and then package it in small jars. Give the jars away to friends and family. Embrace love as moderation.

Makes: 32 Ounces
Keeps: It’s salt so…
Time: 20 minutes

1 Lb sea salt
1 1/2 cup Oregano
3/4 cup savory
3/4 cup rosemary
3/4 cup thyme
1/2 cup lavender

3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

In a food processor with a blade:
Pulse oregano so that the leaves are uniformly course
Add savory, rosemary and thyme
Pulse in 5 second intervals until the herbs are combined
Add lavender and salt. Pulse for 10 seconds and let settle
Pulse in rapid succession until salt fully incorporated
Store in a glass jars

We use dry herbs. We tried fresh and found that the flavors got all mixed up. With dry herbs, you can identify each of them. With fresh herbs everything gets a little muddied.
Lavender is not essential but it gives a nice balance to the mix. Careful to not overdo the lavender– it gets bitter with abundance.

Stay hydrated.

Make Chocolate Truffles and sprinkle a little bit salt on them before they’re cool.
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