If you have not already noticed, I absolutely love Herbamare! It is a fantastic replacement for salt or bouillon in savory recipes because it adds flavor without adding as much sodium. By replacing some of the salt with savory herbs and vegetables, you can naturally reduce the sodium while increasing the depth of flavors in your meals. Additionally, the kelp, herbs, and vegetables add important trace minerals, beneficial plant compounds, and pre-biotic fibers that feed the good bacteria in your gut.
Last year I began making my own homemade herbed sea salt recipe to mimic Herbamare. This helps save money and, if you have a garden, helps preserve some of your herb and vegetable harvest! It is so incredibly easy to make once you gather up all of the ingredients. You will just need a food processor or high-powered blender. And, if you don't have all of the ingredients don't worry! This recipe is very forgiving. Experiment with different dried herbs to get the flavor you like best. You can even make a spicy sea salt by including some dried chilies and black pepper!
This homemade herbed sea salt is one of the new recipes I added to the revised edition of my Nourishing Meals book. Use it in soups and stews, on top of scrambled eggs, sprinkled over mashed avocado on toast, use it to make roasted chicken taste amazing, and in any other savory recipe.
Throughout my books and blog, I use a sea salt and herb blend called Herbamare; it can be found at your local health food store or ordered online. It’s a fabulous replacement for sea salt as it lends more flavors with the added benefit of less sodium per teaspoon. If you can’t find Herbamare, then you can create your own at home using some sea salt and dehydrated herbs and vegetables—most of which can be found in the bulk herb and spice section at your local health food store. If you can’t find an ingredient then just leave it out. Use this flavorful herbed sea salt anywhere sea salt is called for in a savory recipe!
1 cup fine sea salt
¼ cup kelp pieces or 1 tablespoon kelp powder
4 tablespoons dried chives
4 tablespoons dried parsley
3 to 4 tablespoons celery powder
3 to 4 tablespoons dried nettles
2 tablespoons dried marjoram
2 tablespoons dried thyme
1 tablespoon dried rosemary
1 tablespoon dried basil
1 tablespoon onion powder
1 tablespoon garlic powder
3 to 4 tablespoons dehydrated leeks
3 to 4 tablespoons dehydrated lovage
2 to 3 tablespoons dehydrated wild bittercress
2 to 3 tablespoons dehydrated lamb’s quarters
Add all ingredients, including any optional additions, to your food processor fitted with the “s” blade or high-powered blender and process for a few minutes, or until very finely ground and combined. It will be a pale green color. Spoon it into a clean, dry, pint-sized jar and cover tightly with a lid. It will last for a year in your cabinet or pantry.
For daily use, I suggest reusing a small, clean, dry spice jar with a shaker lid and filling it with some of your herbed sea salt. This way you can keep your pint jar from getting too much moisture in it.
Yield: about 1 ¾ cup
Kitchen Tip: It’s very easy to make your own celery powder! Simply chop up some fresh, organic celery (leafy tops included) and add them to your dehydrator. Set temperature to the fruits and vegetable setting (about 120 to 140 degrees F). Place chopped celery into your dehydrator and dehydrate until completely dry and crispy, about 24 to 48 hours. Then transfer to a high-powdered blender (I use the dry container) and blend until powdered. You can do this with any vegetable or herb—try leeks, onions, or kelp!
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