Turkish herbal salt


  • 50g fresh mint
  • 50g parsley
  • 50 g thyme or oregano
  • 1 – 2 cloves of garlic
  • Lemon zest from an organic lemon
  • 800g sea salt


Wash all ingredients except the salt and pat dry.

Now add the salt to the mixing bowl and pulverize for approx. 50 seconds/speed setting 10.

In winter, dry on the heater or spread on a baking tray at approx. 80°C

Let dry. Please leave the oven door slightly open to allow moisture to escape

can escape. Briefly shred again in the TM level 10 and fill into a screw-top jar.

The salt will probably last for a few months.

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