Store-bought seasoning mixes often contain additives or too much salt, but making your own basil salt at home lets you control the ingredients while adding a fresh, herby kick to your meals. It’s cheaper than buying specialty salts, and you can use it in everything from soups to roasted veggies.
What You’ll Need
Homemade basil salt requires just two main ingredients: fresh basil leaves and coarse salt. The salt acts as a preservative, locking in the basil’s flavor and aroma. You can adjust the ratio based on how strong you want the herb flavor to be.
Key Benefits of Basil Salt
Basil is rich in antioxidants and has anti-inflammatory properties. Combined with salt, it enhances digestion and adds depth to dishes without artificial flavors. It’s perfect for seasoning meats, eggs, or even popcorn!
Ingredients and Their Roles
| Ingredient | Amount | Purpose |
|---|---|---|
| Fresh basil leaves | 1 cup (packed) | Adds flavor and nutrients |
| Coarse sea salt | 1/2 cup | Preserves basil and enhances taste |
Step-by-Step Instructions
- Wash and dry basil: Rinse leaves thoroughly and pat dry with a towel to remove moisture.
- Blend with salt: Pulse basil and salt in a food processor until finely mixed (no chunks).
- Dry the mixture: Spread it on a baking sheet and let air-dry for 2-3 days, stirring occasionally. For faster results, bake at 200°F (93°C) for 1 hour.
- Store: Keep in an airtight jar away from light. It lasts up to 6 months.
Remember
Moderation is key: Too much salt can raise blood pressure. If you’re on a low-sodium diet, use less salt or consult a doctor. Allergy warning: Basil may cause reactions in rare cases. Test a small amount first. Always talk to a healthcare provider if you’re unsure about trying new remedies.
