My love for special spice or salt-mixes is one of the reasons I spend a lot of time in my kitchen. Especially now that I’m growing and drying my own hot peppers and herbs, I tend to go a little overboard.

Coming up with new blends is my favourite form of entertainment because there’s no such thing as one seasoned salt to rule them all, well, my beloved Lawry’s comes close but still…

I love how seasoning a simple chicken breast with a fresh, green herb mix will create an entire different dimension and dish than when I’m using my favourite Japanese 7-spice Shichimi Togarashi. Same type of meat, but a world of difference when you play with the seasonings.

This is one of the mixes I keep on hand, kinda like my ranch dressing. It works great on steaks and roasts—heck, it even works on pretzels—and because of the subtle herb flavour I especially like to use it on peanuts and macadamias.

Ingredients:

5 tbsp coarse sea salt
1/2 tbsp dried thyme
1/2 tbsp dried marjoram
2 tsp dried rosemary
1 tsp dried basil
1 tsp dried celery leaves
1 tsp savory (bonenkruid)
1 1/2 tsp dried parsley
1/2 tsp dried tarragon

Directions:

 
You can combine the salt and herbs, put it in a salt or pepper mill and use it like that giving you the perfect finishing touch to whatever you like.
 

I use my spice mill to turn it into a more delicate salt. Less pretty, I agree, but the flavours seem to come out even better.

Start with the sea salt.

Add your dried herbs.

And blitz a few times.

Match made in seasoning heaven!