Rosemary, Thyme And Sage Salts

• 6 Tablespoons Kosher Or Sea Salt
• 3 leaves Fresh Sage
• 3 sprigs Fresh Thyme
• 1 sprig Fresh Rosemary, About 3" Long

1. Divide salt equally into 3 small, clean, tight-sealing vessels, jars or tins.
2. Smash to lightly bruise each herb separately (careful not to mix flavors on your cutting board or knife) and place each into its own vessel with the salt. Shake and/or rub salt thoroughly with the 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 the salts 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, make sure your salts don't become damp. you can do this by first spreading them out on a piece of wax paper or parchment paper to allow full drying.

kosher, sage, thyme, rosemary

Taken from tastykitchen.com/recipes/condiments/rosemary-thyme-and-sage-salts/ (may not work)