Basil Salt: A Simple, Stunning Finishing Touch

Every summer, our basil grows in vibrant, fragrant abundance at Katchkie Farm. One of our favorite ways to preserve it is also one of the simplest: Basil Salt. This aromatic blend of dried basil and flaky salt is a finishing touch that transforms everything from eggs and tomatoes to grilled meats and cocktails.

Over the years, we’ve created variations with other herbs—thyme, rosemary, even lemon verbena—and gifted them to guests, clients, and friends. But basil remains our classic. It’s the essence of summer in a pinch, and a beautiful reminder that preservation doesn’t have to be complicated to be meaningful.

Basil Salt is part of the Katchkie Pantry—a collection of handcrafted condiments made with ingredients grown or foraged with care, and preserved with purpose.

Basil Salt

Yield: Approximately 1.5 oz per batch (3 Tbsp salt + 1 tsp dried basil)

Ingredients

3 Tbsp salt
1 tsp dried basil

Ratio: 90% salt / 10% dried herb by volume. Multiply as needed.

Procedure

If drying your own basil: bundle fresh basil and hang it upside down in a warm, dry place with good airflow. Once completely dry, crumble the leaves finely.
Combine 3 parts salt with 1 part dried basil and mix well.
Store in an airtight container.

Suggestions for Use

Sprinkle over sliced tomatoes, roasted vegetables, popcorn, or avocado toast. Use as a rub for grilled meats, or finish baked goods like shortbread or fruity desserts with a savory twist. Explore more pairings in our Cooking with Katchkie cookbook!