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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.
Elizabeth Miller says
Can't wait to try this and the vanilla sugar. Please send labels for both!!
Chris Scheuer says
Sure, Elizabeth!
Linda Trmal says
Would love to receive the labels for the Tuscan Sea Salt. Again, thank you for being so generous. Love your recipes and the labels really add a special touch to gifts.
Chris Scheuer says
Sending them your way, Linda 🙂
Rose Marie says
Bought my herbs at our local Farmer's Market on Saturday .. spent the afternoon making several batches to get a head start on Thanksgiving/Holiday gifts as getting fresh & or good quality fresh herbs here in Montana that late into the Fall/Winter is tough. Used the salt on MT steaks we BBQd that nite & the salt made them taste mighty fine!
Chris Scheuer says
That's great, Rose Marie! Thank you for letting us know!
Pat Chappell says
Good morning! sounds amazing.....I would love the labels. Thanks so much, you have amazing ideas and recipes!
Linda says
Please send labels. I can't wait to make this. Thank you
karyn says
I'd love to try this! Please send the labels. Thank you!
Shauna says
What a fun gift! This, along with the vanilla sugar will be a great sweet and savory. Will you please send the labels and link? Thank you!
Chris Scheuer says
Sure, Shauna! Enjoy!
Ann says
This looks so delicious. Please send labels. I will enjoy sharing the salt. Thank you.
Chris Scheuer says
Thanks, Ann! We will send the labels!
Sue L. says
Dear Chris,
Please send the labels for the Tuscan Sea Salt. Thanks so much!
Chris Scheuer says
Sending them your way, Sue!
Sue L. says
Dear Chris,
Please send me the labels for your French Vanilla Sugar Recipe. Thank you!
Chris Scheuer says
Sure, Sue!
Erika says
Please send labels.
Chris Scheuer says
Sure, Erika!
Barbara says
Would love labels for the salt. Thank you!
Chris Scheuer says
Sure, Barbara!
Dawn Bagnetto says
I would love to have the labels for this wonderful salt! I am starting my Christmas gift list!
Thank you!
Chris Scheuer says
Sure, Dawn!
Amanda Rollins says
Great gift<!! Please send the labels ~’!!!
Chris Scheuer says
Sending them your way, Amanda!
Linda says
This reminds me of the Bologna flavors from our trip. Please send the labels. I can't wait to start making gifts also.
Chris Scheuer says
Sure, Linda!
Laurie Cottrell says
Please send the labels.
Chris Scheuer says
Sure, Laurie!
Tracy says
I’m excited to try this recipe as soon as my herbs are ready to harvest. I’d love to receive a link to the labels - they are beautiful!
Chris Scheuer says
Thanks, Tracy! Sending them your way.
Eking k says
Please send the labels. Making the salt now - love all your recipes
Chris Scheuer says
Sure, Eking!
Nancy says
I am loving this. Great time because my herbs are going crazy. Please send the labels. Adorable.
Chris Scheuer says
Thanks, Nancy! Sending the labels your way 🙂
Jo M Soderberg says
please send link for labels. thanks
Chris Scheuer says
Sure, Jo!
Elcie says
please send link for labels. thanks
Chris Scheuer says
Sure, Elcie!
Suem says
Hi have made the salt it is lovely could I please have the labels to use with it and the labels for the Pineapple Jalapeno Pepper Jelly which I am going to make this afternoon
Kind regards as always thanks for your inspiration
Chris Scheuer says
Sure, Suem! So glad you're enjoying the recipes 🙂
Claudia Kennington says
I just made this delicious salt. Can I please have the label link? Thanks so much. I really love this website and have made many of your recipes! Thanks again!
Chris Scheuer says
I'm so happy to hear that, Claudia! We will send the labels your way.
Nancy Solisz says
Please send the label pattern for the Tuscan Sea Salt. A great gift for foodies! Or anyone!
Chris Scheuer says
Sure, Nancy!
Donna Krumme says
Der Chris, SO enjoy all of your wonderful recipes!! Would you be so kind as to send me the link to the labels for the Tuscan Herbed Sea Salt? Can't wait to try it!
Chris Scheuer says
I'm so happy to hear that, Donna! Sending the labels your way 🙂