meyer lemon & thyme infused salt.


Know what’s kind of awesome?

Making something amazing that takes zero effort whatsoever!

Sometimes I like to be lazy. I think it’s important to take time out of our busy schedules to just do nothing. I’ll admit this feels slightly uncomfortable, because I’m the type of person who’s always frantically obsessing and freaking out about all the things I have bouncing around in my brain. There’s always so much to DO, right?

But hey. Sometimes, it’s totally okay to just lay around in your pajamas all day, making to-do lists, watching Portlandia and singing random songs to your dogs. This happens. This is real life.

Being a grown-up is weird. I don’t really even know if I’m technically considered one yet. I’m old enough, certainly. I’m a responsible, productive, and generally awesome member of society. A grown-ass woman, if you will. But I still feel incredibly guilty about the occasional day I take off from responsibilities, like I’m regressing somehow back into adolescence by allowing myself to chill out and relax. It’s ridiculous.

Anyhow. I like it when I can be both lazy and slightly productive, and infusing your own salts is the perfect way to make that happen! This is probably the most hands-off, minimalist kitchen technique whose end result is absolutely phenomenal and mind-blowing.

Fancy salts, guys! Get into it.

I made meyer lemon and thyme infused salt, but you can totes use any combination of citrus zest and/or herbs and spices of your choice. Here’s a few suggestions:

  • lemon + lavender
  • lime + cilantro
  • clementine + rosemary
  • orange + lemon + lime (citrus megamix!)
  • lemon + parsley + oregano + basil (italiantastic!)
  • lime + kaffir lime leaves
  • lemon + chamomile
See? Endlessly versatile! You can even use different types of salts:
  • kosher salt
  • gray salt
  • coarse sea salt
  • pink himalalyan salt
  • hawaiian red sea salt
  • cyprus black sea salt
Have you noticed i’m kind of obsessed with salt? It’s getting out of control. I’m in the process of re-organizing my spice cabinet (because I am totally hip, and that’s what hip, cool kids do), and I’ve discovered I have thirteen different varieties of salt hidden in there. THIRTEEN. Is there a self-help book for salt varietal hoarders?
Anyway. Guys, I really think you should try to infuse your own salts today! You can use your salts in nearly every way you would use plain salt–for seasoning, as a finishing salt, for sprinkling atop freshly baked bread slathered with butter…yes. Do that last one.
Here’s to being lazy, while actually being slightly productive, while all at the same time being completely awesome!

meyer lemon & thyme infused salt

Yield: 1 cup infused salt

Prep Time: 2 minutes

this recipe is endlessly versatile and can be adapted to suit your tastes easily! essentially, you can use any type of citrus zest you'd like, as well as any herbs that strike your fancy. combinations like clementine & rosemary, lemon & lavender, or lime & cilantro are just a few that come to mind!


zest of 2 meyer lemons
2 teaspoons fresh thyme, leaves removed from the stems
1 cup kosher salt (you can use coarse sea salt instead)


Preheat the oven to 225 degrees F, with a rack in the center.

Combine the lemon zest, thyme and kosher salt on a baking sheet, tossing to combine.

Spread the mixture into an even layer and bake at 225 degrees F for two hours, turning once after the first hour.

After two hours, remove the baking sheet from the oven and break up any clumps that may have formed.

Transfer the salt to airtight jars and store in a cool, dark place.

The infused salt will keep for up to six months.

adapted from whole foods


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17 Responses to “meyer lemon & thyme infused salt.”

  1. #
    Kathryn — February 29, 2012 at 9:38 am

    Doing nothing is way underrated. I think it’s essential to our mental well-being. Love this idea – I have lots of fancy salts in my kitchen (my fave is my red wine salt) but I love the endless combinations and being able to make my own! Ace idea.

  2. #
    Bev Weidner — February 29, 2012 at 10:19 am

    I love fancy salts!!

  3. #
    Anya @ SAS-does — February 29, 2012 at 10:24 am

    What a simple yet amazing idea! I am always intrigued by those fancy salts but they are too pricey for my liking. Now I can make my own.

  4. #
    Denise — February 29, 2012 at 11:25 am

    What a cool idea! I may have a new obsession, too! So easy. They would make really nice gifts!

  5. #
    Laura | A Healthy Jalapeño — February 29, 2012 at 11:39 am

    Yummmm I bet this is outrageous On fish and chicken or even sprinkled around a lemon margarita!!!! I love infused salts and these flavors are always a hit. Nice post.

  6. #
    Benthe — February 29, 2012 at 11:49 am

    In our space cabin there’s only two salts: sea and table salt. Sea for over every dish, table for in baked things.

  7. #
    Russell van Kraayenburg — February 29, 2012 at 1:22 pm

    How cool is this! I’ve never tried anything like it – and I have no idea why.

  8. #
    Cookin' Canuck — February 29, 2012 at 5:51 pm

    This is awesome and I love all of your variations. Lovely photos, too!

  9. #
    Carolyn — February 29, 2012 at 8:17 pm

    Ooo, yum! Love that it has thyme in it too!

  10. #
    Sylvie @ Gourmande in the Kitchen — February 29, 2012 at 10:37 pm

    Such a nice combination of flavors!

  11. #
    thelittleloaf — March 1, 2012 at 5:43 am

    Absolutely gorgeous. I love all the different flavour combinations you’ve suggested – makes this recipe even simpler in that I don’t even have to make up any of my own! Lemon and thyme sounds like a good place to start though – love this post :-)

  12. #
    Katrina @ Warm Vanilla Sugar — March 1, 2012 at 6:48 am

    Neat! Love this idea – so unique!

  13. #
    naomi — March 2, 2012 at 1:29 pm

    Great flavor combos here! Gorgeous photos as well.

  14. #
    Kristen — March 4, 2012 at 12:50 pm

    Just found your site today. I was having a stay in my pjs and look on pinterest day…. Your site is great.

  15. #
    Angela — April 20, 2012 at 3:35 pm

    Just found your site and I am a fan! I can’t wait to try out a recipe (or two)!
    What type of jar is in this article? Love jars!

  16. #
    Rachel — December 21, 2013 at 3:22 pm

    Wow! Can’t wait to try this out! But why do you bake it? Couldn’t you just as easily just toss it in?



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