Gina's Savory Salt

When I was in college, I worked several jobs to save up enough money to study abroad in Florence, Italy for a semester. I lived in a little apartment next to the market downtown and walked past the Duomo everyday on my way to school @saciflorence .

While most of my studies were in design, I took one culinary class by Martha Specht Corsi. I still remember her now. She reminded me of my Italian grandmother who also measured ingredients by a “handful” or a “wine glass full.” (It literally says that in her cookbook.) One of my favorite things I learned to make is a Savory Salt made of fresh herbs, garlic, lemon rind, peppercorns, and course sea salt. If you’ve ever visited Florence and tasted the roasted chicken and vegetables, or toasted crostini you probably remember the burst of flavor that is so much more vibrant in Italy than anything you’ve tasted here. Most likely it had this Savory Salt on it or something very similar. I make it every year and give it away as gifts and people always call me and want more.

Savory Salt

Rosemary, Sage, Thyme, and Lavender

Along with the cut flowers and lavender, is a row of herbs needed to make this salt. Someday, maybe I’ll have a farm store or a town store to sell products made from plants grown on the farm. But for now, enjoy making it with your own herbs. Fall is the best time to harvest your herbs for this purpose. As Martha would say, Buon Appetito! 🇮🇹

1 cup finely chopped fresh sage leaves

2 cups chopped fresh rosemary leaves

4 cups coarse, natural, sea salt

10 to 20 black peppercorns

1 to 2 twists lemon zest

Leaves off of two or three springs of fresh thyme

5 to 6 (more more) garlic cloves

Buds from two or three lavender plants (optional and my twist on Martha’s receipe)

In a food processor, chop with on/off pulses until you get finely chopped consistency. It should remain grainy. Do not over process; it should not be too fine.

Sprinkle over any meat or fish before roasting or barbecuing. Also excellent as a marinade. Try it plain, boiled or steamed vegetables with olive oil.

Not recommended on salads because rosemary and sage, generally, do not go well with raw vegetables (in my opinion!)

The proportions here can be adjusted to your taste. Just experiment!

Gina