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Herbed Sea Salt

  • Blend together 1 tsp each, dried, of Summer Savory, basil, rosemary, sage, tarragon, thyme and lavender.
  • Pulse in a food processor until the herbs are crushed well.
  • Combine with 2 cups coarse sea salt and mix well.
  • Transfer to an airtight container.
  • Makes about 2 cups.
  • May be stored indefinitely at room temperature.

-Ellen Ecker Ogden, author of From the Cook's Garden cookbook

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