Homemade Salted Herbs

Salted herbs are very popular here in Québec and can be found on the shelves of just about every grocery store. When I first started using them, I thought for sure that they were just as readily available in every part of the world, but apparently, I was wrong.

To be honest, I will never understand why that is… they’re so easy to make and they pack so much flavor! No one should ever be without them.

I had a friend visit from the States a while ago and I sent him home with a bag of goodies from my home, among which were Pure Maple Syrup and Salted Herbs. He totally fell in love with the herbs, got addicted to them even, but sadly, was never able to find them anywhere in his part of the world.

So, I took it upon myself to make some at home and share the recipe with you all so that you, and my friend, could make your own, and get addicted too.

Salted Herbs | thehealthyfoodie.com

Before I got to making my first batch, I was absolutely convinced that I would need to get my hands on like A TON of fresh herbs, so I figured it would be best to wait until they were in full season, else I would’ve ended spending a small fortune.

However, I was pleasantly surprised to realize that it doesn’t require that much herbs at all, and since the bulk of it consists in mainly parsley, leeks, carrots, celery and onions, the entire batch ended up costing almost nothing to make. Much less than the price of *one* jar of the ready-made stuff, in fact.

And just you wait until you start using these herbs. OH! They add so much flavor to just about any dish. Use them instead of salt in your favorite recipes, I think you’ll be extremely pleased.

They taste just like summer in a jar!

Salted Herbs | thehealthyfoodie.com

Start with a bunch of fresh herbs, some carrots, celery, onion and leeks… and take your very best knife out, too! You will be doing a lot of chopping.

Although I suppose you could also do this in a food processor, if you wanted to. Just make sure you don’t turn your veggies and herbs into mush in the process… Just do one or two ingredients at a time and give them a lot of quick pulses as opposed to few longer ones.

As for me, I very much enjoy using my knife. There’s something I find relaxing and almost therapeutic about chopping stuff…

Salted Herbs | thehealthyfoodie.com

Once all your chopping (or processing) is done, add all your herbs and veggies to a large bowl and give everything a good stir.

Mind you, it might be a good idea to dump them in there as you go…

Salted Herbs | thehealthyfoodie.com

Now time to add the salt, and lots of it. After all, these are SALTED herbs we are making!

We’re gonna need 3/4 of a cup of the best salt you can get. I personally always use Himalayan Pink Salt, but if you don’t have that, make sure that you at least use a good, Natural Sea Salt. You definitely do not want to be adding any chemicals or anti-caking agents to this flavorful condiment. Let’s keep it real.

Oh, and I know, I know it says 1 cup on my measuring cup, but really, I only added 3/4 of a cup, promise! Don’t let that confuse you…

Salted Herbs | thehealthyfoodie.com

Time to mix all that salt in. The best tool you can use for this is your hands! You want to kind of massage and rub your herb mix to sort of bruise it a little and get it to release some of its water.

Again, don’t go turning it into mush, but do give everything a little bit of a squeeze.

Salted Herbs | thehealthyfoodie.com

See how beautiful? I really wish you could smell it, too!

Aren’t you dying to add some of that to your favorite recipes? I know I am.

It will have to wait, though, for this mixture now needs to rest and chill for a full week. You’ll want to transfer it to a large container with fitting lid, throw it in the fridge and give it a good stir every single day for 7 days.

Salted Herbs | thehealthyfoodie.com

Then and only then will you transfer your salted herbs to airtight glass containers. Your herbs are now ready to be used and will keep for up to 6 months in the refrigerator. But I doubt they will make it that long.

I feel you’ll be adding these to just about all of your culinary creations, from now on!

Salted Herbs

Yield: Yields about 4 cups

NF is based on approx. 1 tablespoon

Salted Herbs


  • 1-1/2 cup fresh parsley, finely chopped
  • 1-1/2 cup leeks, finely chopped (about 1 medium)
  • 1 cup carrots, peeled and finely diced (about 2 medium)
  • 1 cup white onion, finely chopped (1 small)
  • 1 cup celery, finely chopped (2 medium stalks)
  • 1/2 cup fresh chives, finely chopped
  • 1/4 cup fresh tarragon, finely chopped
  • 1/4 cup fresh oregano, finely chopped
  • 3 tablespoons fresh thyme, finely chopped
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon fresh sage, finely chopped
  • 3/4 cup Himalayan salt


  1. Add all the ingredients to a large mixing bowl and mix until very well combined, then gently pound or massage your herbs to bruise them a little and get some moisture out. You don’t want to completely destroy them, just get them to release a little bit of their water.
  2. Transfer your herbs to an airtight container with fitting lid and refrigerate. Give them a good stir every day for the next 7 days, then store in the refrigerator in Mason type glass jars for up to 6 months.

Salted Herbs | thehealthyfoodie.com

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  1. Holly says

    I love flavored salts and it’s true I have never seen salted herbs in the States. However, I think I’ve ben making a variation at the end of every summer before my herb plants die off. I alternate layers of a tablespoon of salt with a tablespoon of whatever chopped herb combo I’m in the mood for and let it sit in the jar at least 3 days before I shake it up. Depending on the combo i sometimes add finely chopped orange or lemon peel. Flavored salts are the best.

  2. says

    These are brilliant Sonia! I’ve made flavoured salts before with various ingredient additions but never salted flavours! haha… I can imagine these would be splendid in soup or a good marinade or something. Gorgeous!

    • says

      Everything and anything, Ann. Just use as you would salt, or almost! Use them in soups, stews, salads, sauces, dressings, eggs, omelettes, meat dishes (it’s brilliant in meatloaf!), marinades… name it!

  3. says

    I don’t think I’ve ever seen fresh salted herbs anywhere in my neck of the woods either!
    Thanks so much for sharing – these would be so good with chicken – tofu – veggies…thank you thank you thank you!

  4. Gail says

    This looks fabulous and it plan to make it. I wondered about the herbs: Do you measure before or after chopping. Thanks for the recipe.

  5. Xuan says

    I was just complaining to my mother (in Florida) that I had forgotten to bring along my jar of salted herbs. We usually buy a bunch of jars and stick them in the freezer. I’m so happy that I finally have some again, we don’t have any in Washington DC! We mix them with soy sauce and a little olive oil and use it as a topping for salmon. Thank you so much for the recipe!

  6. Anca says

    Hello! While I think this is definitely a brilliant idea, I’m a bit concerned about the lifespan you mentioned… up to 6 months in the fridge? Will they really last that long? Won’t the herbs go bad after a few weeks? Or does the salt act as a natural preservative? And if you don’t mind me asking, have you tested this yourself?

    Thank you in advance!

  7. says

    This is so super interesting – never seen anything like it in South Africa and herbs here grow well too.

    Please tell me how long is the shelf life, how should one store it and then what do you use it on ?

    Thank you very much xxx

  8. Beverly says

    I’m from Canada also we lived in Manitoba for 30 ish years & have been in Alberta almost 20 yrs. & I’ ve never seen ” Salted Herbs ” in the stores. I asked my sisters if they ever heard of it & they all said ” No “. I’m going to give this a try though. Xuan mentioned that she had stored them in the freezer would they not just go to mush. Or would you lay them out , to dry out 1 st. [ like maybe a dehydrator or maybe I heard you can dehydrate in a low temp. oven ] then bottle / jar them.

    • says

      They’re very popular here in Quebec, Beverly. There’s no need to freeze or dehydrate, the salt acts as a preservative, so the herbs will keep for a very long time. I still have some left in the fridge from that batch I made back in July; they are still very good and look just as fresh as the day I made them. Just keep them in the fridge and you’ll be fine.

  9. marilyn rosema says

    can the amount of salt be decreased? I am on a low salt diet, so am wondering about this. thanks so much.

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