Overview
- Guides from FIT FOR FUN and Merkur outline a simple process: wash and dry basil, purée with coarse sea or rock salt, spread thinly, and dry in the oven at about 50°C with the door slightly open.
- Merkur adds a visual tip by suggesting a brief blanch of the leaves before drying to keep the finished salt a brighter green.
- Writers recommend fresh market or garden basil for stronger aroma and favor coarse salt over fine to better carry the flavor.
- The seasoning suits pasta, pizza, bruschetta, grilled vegetables, meat or fish, and even herb butter, though it should be used sparingly due to its intensity.
- Coverage highlights easy customizations like rosemary, thyme, lemon zest or chili, storage in jars for gifting, and a related trend toward DIY wild‑herb salts.