We live in extraordinary times, with a dazzling array of salts that are smoky, volcanic, or kissed by the subtle flavors of seaweed and minerals. Herb-infused finishing salts are a delightful alchemy between earth and sea, plant and mineral. Herbal salts are surprisingly easy to conjure up and make a nice way to preserve fresh culinary herbs. In early fall, I prepare big batches of salts from the herbs I harvest before the first frost. If your love language involves homemade gifts, as mine does, you’ll appreciate having a pantry full of finishing salts in pretty little jars ready for birthdays and holiday gift-giving.
Finishing salts get their name from their kitchen use, traditionally added to a dish after it’s prepared. But you needn’t be held back by this convention—as long as you understand how salt behaves. Coarser salts, with a larger flake, add a gust
