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This fabulous Tuscan Herbed Sea Salt blend is a magical seasoning with an intoxicating aroma that transforms everything from ordinary to extraordinarily delicious. It's like taking a culinary journey to Italy!
A while back I noticed that my daughter, Cait had a little jar of seasoning on her counter, near the stove. Being a little quite nosy when it comes to anything culinary, I picked it up and saw that the label was written in Italian, Sale Marino alle Erbe Toscane (Tuscan Herbed Sea Salt).
So fragrant and delicious!
I opened the cover and took a sniff... oh my! The aroma was heavenly and if I closed my eyes, I found myself transported to a sunny Tuscan hillside with wild rosemary and sage growing all around, the brilliantly azure Mediterranean sparkling in the distance.
I tried it on scrambled eggs and the flavor was fabulous. Next, it went on chicken, then steak and pretty soon I began sprinkling it on everything as it just seemed to enhance the flavor of whatever it touched.
I knew that I needed this magical seasoning in my life. I checked online and although Tuscan Herbed Sea Salt is available, it's quite pricey for a small jar or bag. I decided to try to make my own and, with a bit of experimenting, I think I've come quite close to the original. 🙌
How to make Tuscan Herbed Sea Salt
Although you could probably make this Tuscan Herbed Sea by hand, it's easiest with a food processor. How does it work? Simply gather a handful of fresh rosemary and sage. Those are the main ingredients, although I like to also add a few sprigs of oregano, parsley and thyme along with a few cloves of garlic. Run your knife through the herbs to nicely chop them (this makes it easer to get an accurate measurement) then combine the herbs and a small portion of the fine sea salt in a food processor.
Pulse, pulse, pulse and let the processor finely chop everything to a fine sandy green consistency. Add a few cloves of garlic and pulse again till finely ground. Then combine this fragrant herby mixture with more fine sea salt and a scoop of black pepper on a sheet pan. Pretend you're back in the sandbox and mix the salt herb mixture with your hands till well combined (the fragrance is amazing!). Place the sheet pan in the oven for 30 minutes, then turn off the oven and let it all cool. That's it! So easy... so delicious!
A fun gift that any cook will love
I've already given away a bunch of this Tuscan Herbed Sea Salt and I'm about to make a new batch, as I'm running low. It makes a wonderful hostess gift and a special treat for neighbors, friends, teachers, hairdressers... anyone who enjoys cooking. We've created a pretty label to make jars of this Tuscan Sea Salt really pretty and we're happy to share a PDF for the free printable labels.
Just scroll to the bottom of this post and leave a comment in the comment box letting us know that you'd like to receive the labels. We'll send them to you via email along with instructions for printing and links for the jars pictured in the post.
Don't wait!
So, RUN to the store (and/or out to your herb garden). Pick up some fine sea salt and fresh herbs. You definitely want this Tuscan Herbed Sea Salt in your life. Once you start using it, you'll want to sprinkle it on EVERYTHING. Plus, it's a really inexpensive way to take a trip to Italy!
Café Tips for making this Tuscan Herbed Sea Salt (Sale alle Erbe)
- I love the pretty jars pictured above with cork lids for gifting this Tuscan Herbed Sea Salt. The seasoning blend stays nice and fresh but it's really easy to open up quickly when cooking. In addition to the cork lid, the order includes a plastic lid which is great if you want to use them for yogurt or salad dressing or sauces.
- If you don't have an herb garden and/or don't want to buy a variety of herbs for this recipe, just use rosemary, sage (and the garlic and pepper). Those are the primary herbs used for Tuscan seasoning.
- Be sure to use fine sea salt. The herbs will not blend as nicely with a coarse ground salt. I like to use either Morton or Alessi Fine Mediterranean Sea Salt which I can find at my local grocery store, although there are other nice fine Mediterranean sea salts available elsewhere.
- Although you will use a food processor to finely chop the herbs in this recipe, it's important to roughly chop them with a knife before measuring. This not only makes the measuring more accurate, it also keeps the food processor blades from getting stuck with the herbs.
- I use my mini food processor to make this Tuscan Herb Sea Salt. I really love this little kitchen workhorse. It's reasonably priced, easy to get out, doesn't take up much storage space, works GREAT and the parts go right into the dishwasher for cleaning. A regular size food processor will also work.
- It's not necessary but I like to use my kitchen scale to make this seasoning salt. I've included the measurements in grams and cups/tablespoons below.
- Although I love freshly ground black pepper, I don't use that in this recipe. It's better to use a finely ground black pepper as it will be distributed better throughout the seasoning mixture and it makes for a prettier presentation.
Thought for the day:
And I saw a mighty angel proclaiming in a loud voice,
"Who is worthy to break the seals and open the scroll?"
But no one in heaven or on earth or under the earth
could open the scroll or even look inside it.
I wept and wept because no one was found
who was worthy to open the scroll or look inside.
Then one of the elders said to me,
"Do not weep! See, the Lion of the tribe of Judah, the Root of David, has triumphed.
He is able to open the scroll and its seven seals."
Then I saw a Lamb, looking as if it had been slain, standing in the center of the throne,
encircled by the four living creatures and the elders.
He had seven horns and seven eyes,
which are the seven spirits of God sent out into all the earth.
He came and took the scroll from the right hand of Him who sat on the throne.
And when He had taken it,
the four living creatures and the twenty-four elders fell down before the Lamb.
Each one had a harp and they were holding golden bowls full of incense,
which are the prayers of the saints.
And they sang a new song:
"You are worthy to take the scroll and to open its seals, because You were slain,
and with Your blood, You purchased men for God
from every tribe and language and people and nation.
Revelation 5:2-9
What we're listening to for inspiration:
If you enjoy any of these recipes, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
- ¼ cup chopped fresh rosemary leaves 12g
- ¼ cup chopped fresh sage leaves 5g
- 2 tablespoons chopped fresh parsley leaves 3g
- 1 tablespoon chopped fresh thyme leaves 1g
- 1 tablespoon chopped fresh oregano leaves 1 g
- 17-18 ounces fine Mediterranean sea salt 500g or right around 2 cups (I use Morton or Alessi fine Mediterranean Sea Salt)
- 2 medium garlic cloves
- 1 teaspoon fine ground black pepper 2.3g
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Preheat the oven to 200˚F. Set aside a 12x18-inch sheet pan.
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Combine all of the chopped herbs in the bowl of a food processor (I use my mini food processor). Add ¼ cup of the fine sea salt. Pulse until everything is finely chopped and the consistency is like slightly damp sand.
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Add the garlic cloves and pulse again until the garlic is invisible and well incorporated. The texture at this point will be more like wet sand.
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Combine the remaining fine sea salt and the herb mixture on the 12x18-inch sheet pan. Be sure to scrape out all the good herb stuff from the sides and bottom of the food processor bowl. Add the pepper and, using your hands, mix until well combined. It should be a pretty green color at this point.
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Place in the preheated oven for 30 minutes. Turn off the oven, allowing the mixture to cool and continue to dry out for another 30-60 minutes. Remove from the oven and allow to cool completely.
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Rub the mixture with your hands to break up any lumps. Any smaller lumps can be crushed with the back of a spoon. Transfer to airtight storage jars when completely cooled. Sprinkle it on everything (well, maybe not ice cream or brownies!).
See Café Tips above in the post for more detailed instructions and tips to ensure success.
The herbs do not need to be chopped super fine before adding the food processor. The processor will do that. But you do want to chop them up a bit so you can properly measure them. Also, I've found that whole herb leaves can get stuff in the blades of the food processor.
Summer Day M Hannah says
I'd love the labels Chris! Thanks
Lindsay @ The Café Sucre Farine says
Sending them your way, Summer!
Mary Aquilina says
I would love to have those pretty labels for your Tuscan salt . Question could I use dry herbs with your recipe? Also where did you get the jars?
Thanks
Chris Scheuer says
Hi Mary, we'll be happy to send the labels.
Regarding your questions, you could use dry herbs but the amount will be less. I haven't used dry so I can't give you an exact amount.
The jars are made by a German company called Weck. You can find them here: https://weckjars.com/product/902-deco-jar/
Sharon says
I'd love these labels thx for sharing the Sea Salt Herb label, this a great idea and gift too
Lindsay @ The Café Sucre Farine says
Sending them your way, Sharon!
Joan says
May I have the labels please??
Thank you.
Lindsay @ The Café Sucre Farine says
Sure, Joan!
Kristin says
I would love the link for the free printable labels please, thank you!
Lindsay @ The Café Sucre Farine says
Sure, Kristin!
Carol Morgan says
Would like to know where you got the jars and have label directions. Making infused salt today.
Lindsay @ The Café Sucre Farine says
Just emailed you all the info, Carol. Enjoy!
Lisa Servos says
Looks delicious may I please have labels for the Tuscan herb sea salt.
Lisa
Lindsay @ The Café Sucre Farine says
Sure, Lisa!
Sharon says
This salt looks amazing! I would love to have the labels. What do you think the shelf life would be for this salt?
Lindsay @ The Café Sucre Farine says
Hi Sharon, if it is dried out well, it should last 9-12 months. We will send the labels!
Sheila F says
This looks amazing!
May I please have the labels? Thank you.
Lindsay @ The Café Sucre Farine says
Sending them your way, Sheila!
Margaret says
I would like to try this recipe and put the pretty label on!!
The Tuscan Salt labels! Thank you.
Lindsay @ The Café Sucre Farine says
Sending them your way, Margaret!
Jody says
Definitely a 5+ star rating!
I enjoy using your Tuscan Herbed Sea Salt very much and would like to share it with my family and friends!
Could you please send me your simple yet elegant looking labels?
Also, please include the information on the glass containers used, your presentation is very attractive!
Thank you so much for sharing your discoveries and talents!
JH
Lindsay @ The Café Sucre Farine says
Thank you for the review, Jody! We will send all that info your way.
KAY BECKETT says
Hi there, after making your Christmas marmalade recipe (with fantastic results) I’d love to try this too.
Please could you send me the pdf for the labels, they look great.
Many thanks
Kay
Lindsay @ The Café Sucre Farine says
So glad to hear that, Kay! Sending the labels your way.
Chris says
I love this recipe! Thanks for sharing . Could you please send me your beautiful labels . Thank you so much
Lindsay @ The Café Sucre Farine says
Sure, Chris!
Leonor Prager says
Love this & will be making it soon kindly send me the labels & thank you
Lindsay @ The Café Sucre Farine says
Sending them your way, Leonor!
Kris says
Looks absolutely wonderful. Can’t wait to try it and I would love the labels please. Thank you.
Lindsay @ The Café Sucre Farine says
Sure, Kris!
Yvonne Jones says
Love this idea! Please send the labels; the desig is lovely. What program do you use to create them? Thank you!
Chris Scheuer says
Hi Yvonne, thanks so much! We will be happy to send the labels.
Regarding your question, I use Canva to create my labels and Avery to create the PDFs for printing.
Marlene says
Love this idea! Please send the labels; the desig is lovely. What program do you use to create them? Thank you!
Chris Scheuer says
Hi Marlene, we will hwill be happy to send the labels.
Regarding your question, I use Canva to create my labels and Avery to print them.
T says
Looks wonderful. Will be making for gifts. Thank you!
Lindsay @ The Café Sucre Farine says
Enjoy, T!
Debbie McKinney says
May I please have the labels? Walt has been made. Thanks!
Lindsay @ The Café Sucre Farine says
Sending them your way, Debbie!
debbie says
making your recipe for Christmas gifts and would love to use your label. can't wait to make it!
Lindsay @ The Café Sucre Farine says
Sure, Debbie!
Marian says
Warm Texas greetings Chris, I absolutely love all of your recipes I've made to date. Have to say, my favorite is still the No Knead Pull-Apart Brioche Bread. A-M-A-Z-I-N-G! Now to add another recipe of yours to my "Favorite" list. Would so appreciate receiving the labels from you for this Herbed Sea Salt. Many thanks.
Merry Christmas and blessings to you and your family.
Lindsay @ The Café Sucre Farine says
Awesome! Thanks for the kind comment, Marian! Sending the labels your way.