Got Extra Basil from Your Garden? Make This Easy Herb Salt Instead of Tossing It

If your garden basil is growing faster than you can say caprese salad, you're not alone. By mid-to-late summer, many home gardeners find themselves overwhelmed with the fragrant, leafy herbs, leaving them with only so much pesto or margherita pizza to make. But before you let that abundance of basil go to waste, here’s a clever solution trending on social media: homemade basil salt.

This DIY seasoning blend is the answer to your herb overload. It’s simple to make, packed with flavor, and surprisingly versatile. Use it to elevate everyday dishes, from freshly sliced tomatoes and roasted vegetables to buttery popcorn or grilled chicken. Best of all? It preserves that peak-season basil goodness for months.

What Is Basil Salt?

Basil salt is exactly what it sounds like—dried basil mixed with salt. But don’t let the simplicity fool you. The combination delivers a burst of garden-fresh flavor with every sprinkle. It’s an easy way to infuse your cooking with herbal brightness, and it also makes a beautiful, giftable pantry item. Even better, it works with other herbs, too—think thyme, rosemary, parsley, or oregano—so you can adapt it to whatever’s thriving in your garden this season.

Why It’s a Smart Move for Gardeners

Homemade herb salts extend the shelf life of your summer bounty. Fresh basil wilts quickly in the fridge, and while freezing is an option, it can be messy or take up valuable space. Turning your herbs into salt takes up virtually no room, requires no special equipment, and keeps for months in an airtight jar. Plus, it’s endlessly customizable. Love lemon? Add some zest. Craving garlic? Toss in a clove during the drying process or mix in a pinch of garlic powder. The idea has even taken off on social media—this clever TikTok from Julia Stella (@juliaaagullliiaaa) shows just how easy (and satisfying) it can be.

How to Make Basil Salt at Home

Here’s a foolproof method for making basil salt in your kitchen. In a food processor, combine 2/3 cup of basil leaves with 1 cup of kosher or flaky salt. Pulse several times until the basil is finely chopped and evenly distributed through the salt. The mixture will look bright green and slightly damp.

Spread the basil-salt blend in a thin layer on a baking sheet lined with parchment paper. Dry in the oven at 220°F for 30 minutes, stirring once halfway through to help even drying. The goal is to evaporate moisture without browning the basil.

Let the basil salt cool completely, then give it one more quick pulse in the food processor if you want a finer texture. Store in an airtight jar or container for up to one year when kept in a cool, dry location. Stella recommends using the salt to rim a blueberry basil margarita or sprinkling it over a fresh, homegrown tomato.

Tips for Making the Best Basil Salt

• Use the right salt: Coarse kosher or flaky sea salt offers the best texture and flavor. Avoid table salt, which can taste harsh and lacks that rustic appeal.
• Fully dry any extras: When adding garlic or citrus zest, ensure they're completely dry after baking to prevent moisture from ruining your batch.
• Make it your own: Swap in other herbs or mix them for a custom blend, try basil-rosemary or thyme-lemon for something new.

Making basil salt is one of the easiest and most rewarding ways to utilize your garden herbs. It’s quick, low-effort, and instantly elevates everyday meals. So the next time you’re staring down a jungle of basil, skip the compost bin and reach for your salt instead. Your future self (and your roasted potatoes) will thank you.