Chive Finishing Salts

In my first chive journal article, I shared all the benefits and uses for chive, along with tips for growing, caring for, harvesting and preserving chives. In this article, I'm excited to share two ways I've made chive finishing salts.

Chive Finishing Salt Using Dried Chive

You Will Need
dried chive leaves
pink Himalayan rock salt

To Make

1. Combine all ingredients into a bowl, using the 1:1 ratio of chive to salt. Stir to combine.
2. If you would like a finer consistency, blend the salt and herbs together in a food processor, blender, or coffee grinder for a few seconds. Or omit this step and keep the salt at the original coarseness.
3. Funnel your salt into a clean, airtight glass container. Over time, the salts will absorb the flavor and aromatic profiles of the herbs.

Chive Finishing Salt Using Fresh Chive 

Rather than my usual equal parts dried herbs to salt, for this second recipe, I upped my herb ratio to 2 parts chive for every 1 part salt and used FRESH herbs instead of dried. This recipe requires a couple additional steps but the results were packed with flavor and color. Here’s how I made it:

You Will Need
fresh chive leaves, chopped 
flake seasalt
pink Himalayan rock salt

To Make

1. Combine all ingredients into a food processor, using the 2:1 ratio of chive to salt (equal parts of each salt.) For example, 2 cups of chopped chive blended with 1/2 cup of rock salt and 1/2 cup of sea salt flakes. Blend until well combined and a finer consistency.
2. Spread the mixture on a parchment paper-lined baking sheet. (Disclaimer! If you have sensitive eyes like me, this step will be nearly impossible! My eyes were burning so badly that I had to step away and return with goggles! Consider yourself warned.) 
3. Dry your mixture in an oven on the lowest setting (often 150 or 170 degrees) for 30 minutes. Pull it, break up the mixture and, if still damp, put it back in for another 30 minutes. I needed the full hour of drying time. as my chives were fresh cut from the garden and holding a lot of moisture. (Note: you can forgo the oven drying process and simply leave your salt out on the baking sheet to dry for 3-5 days, stirring occasionally.)
4. At this point, my mixture was dry but still kind of clumpy so I put it back in the food processor for another 5 seconds, which brought it back to it’s original finer salt consistency, perfect for this recipe. 
5. Funnel the salt into a clean, airtight glass container. 

Bonus! CLICK HERE to download my chive label.

My favorite garden snips for harvesting fresh herbs from my culinary garden are the Artisan Pruning and Trimming Shears from Barebones Living.

Regardless of which variation of chive salt you prefer, they can be used the same way. Simply sprinkle a light amount on savory dishes you wish to enhance (think morning eggs, popcorn, soup, salad, or anything headed to the grill). While finishing salts are typically added after dishes are prepared, they can also be used as a salt substitute in savory recipes and are wonderful additions to dressings and marinades.