I like herb salt and always keep a jar of rosemary salt around for all sorts of things but especially roast potatoes. I was lucky to get several blister packs of sage on sale, so I decided to make a combination salt for cooking and grilling.
Herb salts keep the flavor of fresh herbs so give it a try on chicken, pork, veggies, or even popcorn.
Rosemary Sage Salt
1 cup kosher or coarse sea salt, divided
3/4 cup fresh rosemary leaves
3/4 cup fresh sage leaves
Place 2 tablespoons of the salt in the bowl of a food processor with the herbs. Pulse several times until everything is grainy like sand. Pour into a medium sized bowl and mix with the remaining salt.
Spread on a cookie sheet and bake in the oven at 250 degrees for 10 minutes. Stir the salt, spread again, and bake another 10 minutes. Repeat once more, stirring to remove any clumps and to ensure it dries evenly.
Let cool and store in a clean, dry jar.