The Splendid Table. The host, Lynne Rossetto Kaspar was talking to Sally Schneider about making herb salt, and as Ms. Schneider described her technique for crafting the salt, I could hardly sit still — I wanted to make it right away.
If you would like to make herb salt, (and why wouldn't you?) here's a video of Sally Schneider telling you how. (If you could smell what I'm smelling right now, you'd make it immediately!) If you prefer to just read the recipe for Fragrant Tuscan Herb Salt, you can find it here. I suggest reading the recipe after watching the video to get the correct proportions of ingredients, because she makes a much smaller quantity in the video. Enjoy!
Note about salt: Different salts have different
sodium contents by volume, so read the nutrition info on the package and compare. I know that kosher salt has less sodium by volume because of its large grain size, but I didn't realize how much variation there was among coarse salts in general. Kosher salt has
the least sodium content by volume, but I found a very coarse sea salt with a comparable amount of sodium, and that's what I used. By volume, I mean when measured out by teaspoon rather than by weight. Kosher salt's large grains contain less sodium than fine salt when measured by volume. However, I found coarse sea salts that seemed to have the same grain size as kosher salt, but more sodium, even though all the measurements were the same (per 1/4 teaspoon).
Some comparisons of sodium per 1/4 teaspoon of salt:
Diamond kosher salt = 280 mg
Lima Atlantic sea salt (coarse) = 330 mg
Selena Naturally light grey Celtic sea salt (coarse) = 410 mg
Morton fine sea salt = 560 mg