It’s about this time of year that I start making some foodie things that can also double as stocking stuffers. This year, I decided to make seasoned salts. The Herb one and the Lemon one were really quite simple; the tomato one took a little more effort, but is well worth it, as it has a surprising amount of tomato flavor.
The colors of these will fade within a few weeks, but the herby flavor and aroma will remain intact for much longer. There is no shelf-life limit, and this can be kept indefinitely. I use these as a finishing salts, meaning it’s used to season cooked food at the table; however, they can also be used in place of regular salt in any recipe preparation.
