- 1 cup fine sea salt
- 1 tablespoon each of the following fresh herbs, finely chopped: thyme, oregano, basil, rosemary, sage
- 2–3 bay leaves
- 1 large garlic clove, peeled
Skewer the bay leaves and garlic clove on a toothpick (this makes it easy to remove them).
Mix the salt and herbs well in a glass jar with a lid; embed the skewered garlic in the salt.
Let the mixture sit at room temperature for a week, shaking the jar well every day.
After a week, discard the garlic-bay skewer.
It keeps in a cool place for 3–4 months; its flavor will deepen over time.
From the Edible Ohio Valley Kitchen.