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What other seasoning has the lore of salt? For thousands of years it has been used not just as a seasoning, but as a food preservative, as trading currency, as a mark of affluence, even as a funeral offering in ancient Egypt – whole books have been written about it.

fresh garlic salt

If I was limited to one food seasoning, hands down, it would be salt. The more I experiment with different types of salt, the more I appreciate its versatility. And I don’t speak just of savory dishes; how better to top a creamy chocolate ganache or accentuate the rich buttery flavor of caramel than with salt?

I have several types of salt that I now consider staples, here are a few:

It occurred to me when I saw green garlic, a favorite of mine, in our CSA share, that I love garlic and salt together. But the store bought version of garlic salt tends to have an odd, almost acrid taste. So I thought, why not make homemade garlic salt? And not just with the cloves of garlic, but the tender garlic greens as well? So. Delicious. The tender greens give the salt a bright, almost lime green color.

green garlic

To allow the moisture from the green garlic to infuse the salt with flavor and dry to perfectly crunchy crystals, I dried the salt overnight on a baking sheet – a tip from this post.

How about you? What is your favorite seasoning? Do you have a type or flavor of salt that you love? How do you use it?

Homemade Garlic Salt

Prep: 15 minutes
Total: 15 minutes
Course: Seasoning
Calories: 1
Servings: 48 teaspoons
This recipe makes a cup of coarse garlic salt. If you prefer a finer salt, process the salt a second time once you've dried it.


  • 1 head of green garlic and its tender greens coarsely chopped
  • 1 cup coarse sea salt


  • With the food processor running, add the chopped garlic and greens. Process until finely minced, 15 to 30 seconds. Scrape down the sides of the bowl with a rubber spatula.
  • Add salt to garlic in processor; process until thoroughly combined, 10 to 15 seconds.
  • Pour garlic salt over a rimmed baking sheet and spread into a thin, even layer. Allow garlic salt to dry overnight.
  • Once dry, use a stainless steel or plastic spatula to loosen salt from baking sheet. Press the salt with the back of the spatula to break any large chunks of salt apart.
  • If you prefer a finer salt, process garlic salt again to your desired consistency.
  • Store in an airtight container in a cool dry place.


Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2358mg | Potassium: 3mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Pat says:

    Have you tried to can or freeze this? I want to make a big batch as gifts for christmas while fresh garlic is in season

    1. Marissa Stevens says:

      Hi Pat! I haven’t. Have a look at this article about freezing garlic – it says you can freeze whole cloves for up to 6 months, but pureed (or minced I assume) only lasts for a few weeks in the freezer. So you may want to store the whole cloves and make the garlic salt just before giving it away?

  2. Nikki says:

    Would this work with a regular head of garlic?

    1. Marissa says:

      Hi Nikki. Sure, that will work…