300 gr. (10 ounces) coarse sea salt
20 leaves sage
The leaves of 1 rosemary sprig
10 thyme sprigs
1 - Wash rapidly the herbs under running water eliminating the stems, dab them gently with paper towels or a clean kitchen towel and let them air dry.
2 - Combine all ingredients in a food processor and chop.
3 - The result is the spicy salt.
4 - Sieve through a colander.
5 - Keep in glass tightly-lidded jars.