What garlic parsley salt is
Garlic parsley salt is a seasoning made from salt, garlic and parsley. People use it much like store-bought garlic salt, either while cooking or as a finishing salt sprinkled on at the table. It is a simple way to use up parsley and garlic, and you control the ingredients, with no anti-caking agents unless you add them.
There are two main ways to make it: a quick mix of dry ingredients, and a version that begins with fresh garlic and parsley that you dry yourself.
Quick method: dried ingredients
The most common home ratio is about three parts salt to one part garlic powder to one part dried parsley, measured by volume. Several recipes use this. For a small jar, that is about:
- 3/4 cup salt (sea salt or kosher salt)
- 1/4 cup garlic powder or granulated garlic
- 1/4 cup dried parsley flakes
Stir or whisk everything together until evenly mixed, then transfer to an airtight jar or shaker. Some cooks add a little onion powder for a deeper flavor. To make a smaller batch, scale the ratio, for example 3 tablespoons salt, 1 tablespoon garlic powder and a smaller amount of parsley.
Method two: fresh parsley and garlic, dried
For a finishing salt with brighter color and flavor, some recipes process fresh parsley, garlic and lemon with coarse salt, then dry the mixture.
- Wash the parsley and dry it well, using a salad spinner or towel. Remove thick stems.
- Peel a few cloves of garlic. Lemon zest is an optional addition.
- Pulse the parsley and garlic in a food processor until finely chopped, then add coarse sea salt and pulse briefly to combine. The salt will turn green.
- Spread the mixture in a thin layer on a parchment-lined baking sheet.
- Dry at the lowest oven temperature, stirring now and then. One published recipe bakes at about 170 F for 30 to 40 minutes, stirring every 10 minutes. Another option is to air-dry it, covered with a tea towel, for a few days in a warm, dry spot.
- It is done when the mixture is completely dry and the parsley is crisp and crumbles easily. Let it cool completely before storing.
Because this mixture starts with fresh, wet ingredients, how thoroughly you dry it matters (see below). Using lemon juice adds more moisture, so zest alone is easier to dry.
Moisture and food safety
Dryness is the key to a safe, long-lasting seasoning. Fresh garlic and herbs contain water, and fresh garlic mixed into salt or oil and left at room temperature is not a good idea. If you are not sure the mixture is completely dry, do not store it on the shelf. Either dry it further, or keep it in the refrigerator and use it within a short time, and discard it if it looks damp, smells off or shows any mold.
The simplest low-risk route is the dried-ingredient method, since the garlic and parsley are already dry.
Is garlic salt just garlic powder and salt?
Often, yes, with a few extras. Garlic powder is dried, ground garlic with nothing else added. Garlic salt is a blend of salt and garlic, usually garlic powder, and some commercial versions include anti-caking agents or other ingredients. Garlic salt with parsley simply adds dried parsley for flavor and color.
Ratios and adjusting
- A common starting point is 3:1:1 salt, garlic powder, parsley by volume.
- Use more garlic powder for a stronger garlic flavor, or less for a milder one.
- Fine salt gives a uniform seasoning; coarse salt works better for finishing.
- When swapping fresh parsley for dried, you need roughly twice as much fresh, since dried is more concentrated.
- Remember the salt content. Taste before adding extra salt to a dish.
Storage and clumping
Store the salt in an airtight container in a cool, dark place. Published recipes say 6 months to a year, though quality, not safety, is usually the limiting factor for a dry blend. Garlic salt can clump, especially in humid kitchens, and the humidity tips in our guide to storing black salt apply here too. Shaking the jar or breaking up lumps usually fixes it. Some cooks add a small amount of cornstarch or arrowroot, though it is optional. If it picks up moisture, becomes hard or smells off, discard it.
What to use it on
- Roasted or smashed potatoes
- Roasted vegetables, as a finishing salt
- Garlic bread and pasta
- Soups, eggs and sauteed greens
- Popcorn
- Grilled or roasted meat and fish
It also makes a modest homemade gift in a small jar.
Variations
- Add onion powder.
- Mix in dried basil, oregano or thyme.
- Add lemon zest, dried well.
- Add a pinch of black pepper or chili flakes.