Salomoia Bolognese (Italian Herbed Salt)

The quest to preserve what remains of the fall garden bounty continues at a fevered pitch. I used to complain that I didn’t have enough green tomatoes at the end of the season, and now… let’s just say, Be careful what you wish for.

One nice way to use up the last of the herbs is to make herb-infused salts. I’ve written glowingly about them in my books — they’re use in the kitchen is endless. We use them as rubs, to flavour roasted veggies and potatoes, to season eggs, as an aromatic baked salmon crust, and as a finish on just about everything.

Sage and rosemary are common culinary companions, but I didn’t think to make a salt of it until I came across jars in a local Italian greengrocer. I initially thought that the strong, resinous herbs would limit the salt’s potential, but we keep a jar of it next to the other salts and I have found myself turning to it far more often than I imagined.

I taught a group how to prepare this particular mix in my Banking the Bounty workshop last month and recently made up a huge batch at home to give to friends as holiday gifts. I’ve provided instructions for a small batch, but it is easily multiplied.

p.s. You’ll love the way your kitchen smells as you make this.

RECIPE: Salomoia Bolognese


  • 1 cup course sea salt
  • 1 tablespoon finely chopped fresh sage leaves
  • 2 tablespoons finely chopped fresh rosemary
  • 1 clove finely chopped garlic

In a small bowl, combine the salt and herbs thoroughly. Spread out on a baking sheet for a day to dry slightly. Please note that the mixture can be a little wet when you pack it into jars.

Store in an airtight, glass canning jar in a dark, dry place for
several months.

Quick Method

When making up a large batch you can opt for using a food processor to do the chopping for you. Rapidly pulse the herbs and garlic together several times until finely chopped.

Add the salt and pulse a few more times to combine the flavors.

Gayla Trail
Gayla is a writer, photographer, and former graphic designer with a background in the Fine Arts, cultural criticism, and ecology. She is the author, photographer, and designer of best-selling books on gardening, cooking, and preserving.

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7 thoughts on “Salomoia Bolognese (Italian Herbed Salt)

  1. I will have to try this. Right now, I am starting to hope for a killing frost here in the PNW because I have made so much tomato sauce and I still have tomatoes hanging out on the vine. You wish for an Indian Summer until you get one…:)

  2. I’ve not thought to add the garlic – wonder what additional flavour that would bring to the blend…
    I’ve been doing this for years, but with fully dried herbs that I grind in my herb grinder just before adding to the salt. This is the only salt I use now & I mix about half herb blend with half salt. I’ll even throw in some lavender blossoms to the mix to change up the flavours.
    A great way to cut back salt & to add other flavours!! Will have to try the garlic next time I need to blend up a small bowl of herbal salts.

  3. So is what you’re saying it that there are no adverse effects to longevity etc. if put up slightly damp? I’d really like to try this as I’d like some variety from the store bought garlic salt and powder.

    • I haven’t had any problems. I should note that the herbs I use are fresh, but not wet… so if washed they are dried off very thoroughly before use. The salt I use is the very course, grey sea salt that is wet when you open up with package.

      As mentioned, I do let it sit out on a baking sheet for a day so there is some time for the salt to soak up the oils from the herbs. Given those conditions, I have not had any problems with mold or decay. If you are unsure, I would suggest leaving it spread out to dry a little longer. I have done other tests leaving it out for a long time, but have not noticed a difference.

  4. What a great idea. Can’t wait for next spring to try some herbs and try making my own salts. Thanks for the idea.

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