Though I made five different flavored salts at once, I will be doing a post for each flavor separately.

Dry salts are made with a basic ratio of 1 tsp flavors to 1/4 cup coarse salt.  Feel free to adjust to your own personal tastes!  For the salt, you can use Kosher salt, pickling salt, sea salt, or any coarse salt you prefer.  I used Kosher salt, which is fine enough to not need further grinding, but coarse enough to maintain a nice texture.

While choosing herbs to go with garlic in this salt, I found I had plenty of parsley, thyme and rosemary.  I couldn’t resist.  I had to get thyme, as well.  Hence the name, Scarborough Fair Garlic Salt.

Ingredients:

• parsley
• sage
• rosemary
• thyme
• dehydrated garlic
• Kosher salt
  

Also needed:

• food processor, coffee/spice grinder or mortar and pestle
• jar with lid, large enough to have room to shake the salt
• a larger funnel or canning funnel would also be handy

Step 1: measure out the herbs to match your quantity of salt; about 1 tsp of each herb per 1 cup of salt (feel free to adjust to taste)

Note: I used a coffee grinder on the dried garlic slices and the rosemary leaves to grind them to a fine powder.  You can skip this step by getting all pre-ground herbs, instead.

Step 2: measure out the salt (I used 2 cups, here).

Step 3: add the herbs to the salt, cover and shake thoroughly.

Step 4: Label your jar and set aside for about a week, out of direct sunlight, to give the flavors time to meld, giving the jar a thorough shake on a regular basis.

If desired, measure out portions of the combined mixture into gifting jars.