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I trust Kitchn’s Tools Editor, Riddley Gemperlein-Schirm, with my life when it comes to choosing the gear to stock in my kitchen. She’s made a career out of testing kitchen equipment, after all, and steers me in the right direction with every Best List that she writes. But I also take her grocery recommendations to heart, too (even though that’s kind of my lane as the Groceries Editor). What can I say? She has great taste.
That’s why, when Riddley told me about this Herbamare Seasoning, I knew I needed to add the 8-ounce canister to my pantry immediately. “This salt just adds that something-something,” she says of the blend which has been a staple in Europe for decades. Why I hadn’t heard of it until now is a question for another time … but now that it’s in my life it’s here to stay.
According to the ingredient list, Herbamare is a blend of sea salt, celery, leek, cress, onion, chives, parsley, lovage, garlic, basil, marjoram, rosemary, thyme, and kelp. It’s fine, like the texture of table salt, but hits flavor notes that regular salt doesn’t. As for what to put it on? Riddley says, “pretty much anything, but especially popcorn, roasted veggies, and eggs.”
And she was right: The moment I sprinkled this over my scrambled eggs, I knew I could never go back. In my book, the best eggs are seasoned with salt and herbs, and this “herbed salt” covers all the bases and more. Basically, if you had to bring a single seasoning blend to a desert island, it should probably be this one because it checks off many boxes.
Have you tried this stuff? What do you put it on?