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Sage, Rosemary, and Garlic Salt

  • Author: Jaime Hartman
  • Total Time: 2 hours 10 mins
  • Yield: 1/2 cup 1x


This simple herb rub combines fresh herbs and garlic to make a delicious flavor enhancer that is compatible with the paleo autoimmune protocol (AIP).


  • 1/2 cup fresh sage leaves
  • 1/2 cup fresh rosemary leaves
  • 35 cloves of garlic, peeled
  • 1/4 cup coarse sea salt


  1. Remove leaves from the woodier stems and place in a small food processor. Pulse or chop until fine.
  2. Add garlic and chop until the garlic is so small that it is no longer visible.
  3. Add the sea salt and chop until everything is very fine and completely combined.
  4. 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.
  5. 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.
  6. Transfer to an airtight container and use to season any savory meat or vegetable dish.
  • Prep Time: 10 mins
  • Cook Time: 2 hours
  • Category: condiment