I love playing with herbs and spices in my cooking, so when I first went on the paleo autoimmune protocol (AIP) and had to eliminate both nightshades and seed-based spices from my diet, I thought I would simply die of food boredom! What saved me is this sage, rosemary and garlic salt – which I actually created as a way to preserve and use an unusually large herb harvest several years ago. It was just by chance that I later discovered that it was AIP-friendly and became a staple in my cooking during the elimination phase of my AIP experience.
A year after beginning AIP, I have actually been able to reintroduce most spices but I still use this mixture regularly and just made another jar after harvesting the bulk of my remaining sage and rosemary growing in my tiny patio herb garden before winter arrives. In doing so, it occurred to me that others, especially people new to AIP and craving more interesting flavors, might appreciate the recipe as well. The problem is that I don’t really follow a recipe when I make it! I just grab a bunch of sage and rosemary leaves, in roughly equal amounts, and just chop it up in a food process with several garlic cloves and some quality sea salt and then dry it in the oven until the house smells amazing and it seems “done.”
Keep that in mind when you make your own… You can make a bigger or smaller batch, you can substitute other herbs, ramp up or down the amount of garlic… whatever suits your fancy! The directions below are just a blueprint, and even though I’ve provided some measurements, please take them with a grain of sage-rosemary-garlic-salt!
Notes for healing diets:
- This recipe is both AIP and SCD compliant. No modifications necessary.
- Garlic is a notoriously high FODMAP food, so omit it and just make a sage-rosemary salt if you are on a low-FODMAP diet.
Notes on ingredients and equipment:
- You can use any coarse salt, including regular kosher salt from the grocery store, but I recommend using a quality unrefined sea salt like Redmond Real Salt (available from Barefoot Provisions), Celtic Sea Salt, or Himalayan Pink Salt.
- A mini-food processor works best for this recipe because the volume is relatively small. I have this model:
Recipe for AIP-Friendly Seasoning Salt
- ½ cup fresh sage leaves
- ½ cup fresh rosemary leaves
- 3-5 cloves of garlic, peeled
- ¼ cup coarse sea salt
- Remove leaves from the woodier stems and place in a small food processor. Pulse or chop until fine.
- Add garlic and chop until the garlic is so small that it is no longer visible.
- Add the sea salt and chop until everything is very fine and completely combined.
- Spread the mixture in a thin layer on a small baking sheet and place in a warm oven (the lowest setting possible - on mine that is 170 degrees F) for 2-3 hours. Check periodically and use a spatula to stir the mixture at least a couple times.
- The drying process is done when the mixture is noticeably lighter colored and you feel no moisture when you take a pinch of it between your fingers. Use a fork or spatula to break up any larger clumps.
- Transfer to an airtight container and use to season any savory meat or vegetable dish.
More AIP-Friendly Seasoning Mixes
- AIP-Friendly House Rub (Katy Galvin)
- Taco Seasoning (Be Paleo and Thrive)
- A Nightshade-Free Spice Pantry (Plan to Eat)
- Herbs vs. Spices (The Clothes Make the Girl)
- Poultry Spice Blend (My Big Fat Grain Free Life)
- Organic Pork Herb Trio (Enjoying This Journey)
Shared on Paleo AIP Recipe RoundtablePAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.