If you have a bunch of leftover herbs from the market, there are plenty of ways to stretch their shelf life, but one way that keeps them around a while and gives you an immediate flavorful bang for your buck is to make your own herbed salt. All you need is a little fresh garlic, sage, thyme—whatever herbs you may have lying around—and some kosher salt. The Splendid Table's Lynne Rossetto Kasper and chef and food writer Sally Schneider show us how it's done.

In the video above, Lynne and Sally show us how to make some good old fashioned garlic salt, and then a kind of Tuscan herb salt with garlic, rosemary, and sage. The technique is really simple—all you need to do is mince up the garlic, add some salt and mince the salt and garlic together, and then add the herbs and keep mincing until it's all nice and fine. If you don't want the garlic, you don't have to include it—the process works just as well with herbs. Then, just spread it all out on a sheet pan and let it dry overnight.

Once it's nice and dry (and you get the benefit of a delicious-smelling kitchen) you can store it in a airtight baggie or old empty spice container for months. The best thing about this trick is that you don't have to stick with one herb combination—you can do this with sage and rosemary, you can use thyme and rosemary, even aromatics like lavender, savory, herbes de provence, and more. It's a great way to keep those spring and summer herbs for months after you buy them, and add a ton of flavor to your meals.

Sally Schneider: The Key 3 | The Splendid Table via The Kitchn