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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.
Sherrill says
Hi, I would love to have the free, printable labels for the Tuscan Sea Salt.
Thank you!
Chris Scheuer says
Sure, Sherrill!
Karen says
I’m so excited to make this. Please send me the beautiful labels. Thank you
Chris Scheuer says
Sure, Karen!
Brenda says
Please send the beautiful labels.
Chris Scheuer says
Sure, Brenda!
Vee says
I just picked my fresh herbs and am making your recipe today. I can't wait for the aroma to fill my kitchen! Can you please send the PDF for the labels? Thank you!
Chris Scheuer says
Sending them your way, Vee!
Bev says
So excited to try this! Please send the labels😊
Thank you so much!!
Chris Scheuer says
Sure, Bev!
Cathy says
I just pulled the herbed salt out of the oven. It smells heavenly! i have already purchased the cute little cork-topped jars so the only thing I need now is the labels. Would you please send them? Thank you for the wonderful recipes and please thank your daughter for the labels!
Chris Scheuer says
Of course, Cathy! Enjoy!
Kathleen R. says
Could you please send me the PDF labels for the Tuscan Herbed Sea Salt. Thank you.
Chris Scheuer says
Sure, Kathleen!
Bell Perry says
What a wonderful use of my herb garden! Could you please send me the PDF for the label of Tuscan salt blend? Could you share a source too for the adorable jars?
Chris Scheuer says
We will email all that info, Bell!
Patti Scheuer says
Yum: I would love the label for the salt. It looks amazing! I'm going to be busy in my newly remodeled kitchen!
Thank you
Chris Scheuer says
Sending them your way, Patti 🙂
Patty says
Wonderful use for all my herbs! Please send me the label!
Chris Scheuer says
Sure, Patty!
Debbie says
Thank you so much for a great website and this great recipe. I plan to make this great tuscan blend as gifts, such a great idea. I would love to receive some labels, thank you I really appreciate you sharing your talent.
Debbie
Chris Scheuer says
I'm so glad you're enjoying the site, Debbie! We will send the labels your way.
Paula says
This will make such a nice gift. Could I please get the labels for the salt and the sweet and smoky tomato jam? I also made your blueberry jam this summer and it was a huge hit with everyone.
Chris Scheuer says
That's great, Paula! We will send the labels.
Janet says
The first batch was so good, have already made a second! Have lots of fresh herbs to use up so will make more. Great for gifting.
And passed the recipe on to a friend who has made it. And also loves it.
Thank you for another great idea!
Chris Scheuer says
Awesome! Thank you for letting us know, Janet!
Paula says
Hi there!
I would love to get some labels please!
Thanks so much!
Chris Scheuer says
Sure, Paula!
Judi says
I just made this for my foodie son. Can't wait to give it to him. Would love a pretty label to put on it. Thank you! I love the scripture verses and the music!
Chris Scheuer says
That's great, Judi! We will send the labels.
Janet says
Approximately how many cups is 500 g of fine salt?
Chris Scheuer says
Hi Janet, thanks for asking - there are slightly less than 2 cups in 500g of fine sea salt. I will include that in the recipe. Hope that helps!
Janet says
Thank you Chris.
Have already made one batch. And will certainly do more. Great idea for gifting.
Lovely way to use up the fresh herbs before the cold weather arrives.
Passed the recipe on to a friend and she has already made as well.
Chris Scheuer says
Awesome! Thanks for letting us know 🙂
Harriet says
I would love the labels for the sea salt. Thanks
Kim says
Thanks for this great recipe. Please send me the labels for it as well as the sweet and smoky tomato jam. Thanks.
Chris Scheuer says
Sure, Kim!
KAtie says
Love your recipes and save many in my Copy Me That App. I would appreciate labels for tomato jam and Tuscan Herb Salt. Many thanks.
Chris Scheuer says
That's great, Katie! We will send the labels.
Peggi Yacovissi says
Please send labels for this nice gift item.
Chris Scheuer says
Sure, Peggi!
Diana Felgenhauer says
Definitely make the salt recipe and giving as gifts. Please send me the labels and thank you.
Chris Scheuer says
Sure, Diana!
Janet says
Please send labels. Thank you!
Karen says
I made this for gifts. It’s amazing! May I get the labels and how do I receive the ladles?
Chris Scheuer says
Just emailed them, Karen 🙂
carole says
Salt looks lovely. Perfect for gifting. I would love to have the labels if you can.
Chris Scheuer says
Sure, Carole!
Janet says
Could I use fine Himalayan pink salt for this recipe?
Chris Scheuer says
Hi Janet, that should work. I might start with a small batch though, just to make sure that the color doesn't get murky with the pink salt.
Janet says
Can’t wait to make this!
Love your recipes and ideas!
Janis Mooney says
What a great gift idea! Please send me the Tuscan Herbed Sea Salt labels. Thanks so much!
Chris Scheuer says
Sure, Janis!