Fresh basil is summer’s perfume—until it wilts, browns, and breaks your heart. Enter DIY Basil Salt, the 5‑minute alchemy that turns surplus leaves into a shelf‑stable flavor bomb ready to pop on fries, eggs, popcorn, or even cocktails.
Two‑Ingredient Magic
1 cup packed fresh basil leaves (stems removed, pat dry)
½ cup coarse kosher salt (or flaky sea salt for extra crunch)
Ratio rule: Use 2 parts herbs to 1 part salt for leafy herbs; heartier herbs (rosemary, thyme) can go 1 : 1.
Blitz, Bake, Boom
Blitz – Pulse basil and salt in a food processor until vivid green sand forms (10 sec).
Bake – Spread mixture on a parchment‑lined sheet; dehydrate at 200 °F for 15 minutes, stirring midway.
Boom – Cool, crumble any clumps, and funnel into a jar. Store airtight up to 1 year.
Now sprinkle everything in sight.
Flavor‑Pop Variations
| Herb Combo | Extra Note | Best On |
|---|---|---|
| Lime zest + cilantro salt | Add zest of 1 lime before blitzing | Fish tacos, watermelon |
| Rosemary + lemon salt | 1 Tbsp fresh rosemary, zest of ½ lemon | Roasted potatoes |
| Chili + mint salt | ½ tsp red‑pepper flakes, 10 mint leaves | Grilled pineapple |
| Smoked paprika salt | 1 tsp smoked paprika post‑bake | Popcorn, deviled eggs |
Pro Tips for Maximum Pop
Dry leaves thoroughly—water creates clumps.
Low‑oven dehydration beats sun‑drying: keeps the chlorophyll green and flavor bright.
Pulse, don’t puree—over‑processing turns salt to paste.
Label date & variant so you remember that “mystery green jar” next month.
Zero‑Waste Bonus
Basil stems? Blitz with oil, freeze into cubes. Add to soups for an instant herb hit—waste nothing, flavor everything.
Grab the Printable Ratio Card
Download our free Herb Salt Ratio Card to tape inside your pantry. Then tag @FlavorPopKitchen with your custom salt selfies—let’s see your jars pop!