Herbal salt from the mountains

For approx. 400 g herb salt

1 bunch of parsley
1 sprig of celery greens
1 sprig lovage
1 small piece of leek
1 medium tomato
250 g salt

Cut all the ingredients except the salt into small pieces and puree in a blender.
Spread the spice paste on baking paper and dry in the oven at approx. 35/40°C convection oven.
To allow the moisture to escape, leave the oven ajar with a wooden spoon.
Once the mixture is dry, blend in a food processor to a fine powder. Mix with the desired amount of salt and fill.

TIP: If you add carrots and mix with less salt, the recipe makes a wonderful soup seasoning!