Other Recipes Sides

Sage Salt


This recipe is a perfect example of the little things; how something small can turn your ordinary meal into something special. And the word ‘recipe’ really is too much for this, because you only need to combine two ingredients. Easy as that!

This pale green sage salt is a great addition to a wide amount of dishes and gives them a salt, crispy and herby touch. It has an intense aroma that immediately makes you long for Italian summer nights. I love to sprinkle this sage salt over crispy potatoes, a simple soup from roasted tomatoes, a roasted sea bass or through the pea filling of these tortelloni.

There are two options for using your fresh sage. You can fry the leaves in some olive oil until crispy and drain them on paper towels. Or you can let the sage dry for a few days. Both methods deliver crispy sage leaves that can be easily grinded with a pestle and mortar (or for bigger quantities: in a small food processor). You could also use fresh sage the way it is, but you’d need a food processor. You can use the same principle for other herbs as well, like rosemary or thyme.

This herb salt can be easily kept in an airtight jar, which makes it a great homemade gift.


3 tablespoons


2 tablespoons course sea salt
1 bunch sage, the leaves preferably fried or dried until crispy


1. Crush the salt and sage with a pestle and mortar.

2. Continue until the salt has a soft green colour. Add more sage or more salt to taste.

3. Use immediately or store in an airtight jar.

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  • Thanh @ Eat, Little Bird

    I love this idea of making sage salt! I love growing sage in my herb box but I don’t seem to use them as often as I thought I would … thanks for this lovely idea.