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