Aromatic Sea Salt Recipe

Fall is the perfect time to prepare this garden herb sea salt.

You can literally use whatever is left in your garden to make this - vegetable tops, herbs, etc. It's the best way to freshen up your dishes throughout the winter. And as it's made from 40% vegetables and herbs, it's a great way of reducing salt content.

This is my recipe with the salt-herb ratio that I use and the herbs that I use most often. I like to put cilantro that's gone to seed, dill that's in flower, carrot tops, beet and onion tops, garlic tops... pretty much anything!

Everyone is a fan of this magic condiment that has been nicknamed, "mom's salt" or "garden salt" in my house.

I hope you will love it as much as we do, and maybe it will get a nickname in your house too! 


With love, 

Julie Ross

Founder of Le Jardin de Julie




  • 600 g of aromatic herbs and vegetables of your choosing (garlic, onion, carrot, carrot tops, celery, fresh herbs, etc.)
  • 800 g of sea salt


  • Blend the fresh ingredients in a food processor or blender
  • Mix with the sea salt
  • Put in a pot and leave to rest in a cool place for 12-24 hours
  • Spread on a dehydrator tray and dehydrate on low until brittle and dry or dry in the oven on your lowest setting with the door slightly open (held open with a wooden spoon)
  • Once it's dry, pass back through the food processor or blender
  • Store in an airtight container and fill your salt mill as needed