This is a great condiment to have on hand in the store cupboard as a seasoning or to serve with gull's eggs (or other types of eggs) or even just for adding to a salad, rather like the celery salt recipe I gave you some time ago. I've used Cornish sea salt here, the relatively new British salt produced down on the Lizard Peninsula, but other varieties will suffice too. You can also vary the herbs you use according to what you have available in the garden or your preference in taste. Some herbs, like mint and basil, won't really work as the leaves will discolour and the flavour will be too overpowering. You could use soft green herbs as here or come up with a favourite combination of your own.

30g parsley leaves
30g tarragon leaves
30g fennel or dill
30g chervil
150g or so of Cornish sea salt

Pre-heat the oven to 140°C/gas mark 1 or the lowest setting it will go. Lay a sheet of greaseproof paper on a baking tray and scatter the herbs on top. Place in the oven for about an hour or two, or leave overnight with the door slightly open. Remove the herbs when they are dry and crisp but be careful that they don't discolour. Place the herbs and salt in a food processor and blend as coarsely or smoothly as you wish. Store in an airtight jar.