HERB SALT

Steps:

• Remove thick stems from 10 sprigs dried hardy herbs (such as oregano, rosemary, sage, or thyme), then run a knife through sprigs to break up into smaller pieces. Place in a food processor and pulse until finely chopped. Add 2 cups kosher salt and pulse again to blend. Transfer to an airtight container (no need to sift) and cover. Do ahead: Herb salt can be made 6 months ahead. Store at room temperature.