Tuscan salt for rubs

Fall approaching, I thought about the stews and roasts I will be soon making into the winter. This made me think about the rubs I use. I like flavors from herbs and I love garlic being French, so the Tuscan Salt seems great. A blend of coarse sea salt, rosemary, thyme, sage and garlic.
Having abundance of fresh rosemary and german thyme, and having always on hands garlic, I thought I would make my own Tuscan Salt rub. I omitted the use of Sage as I have none and knowing my husband loves garlic, I thought I would make my own version of Tuscan Salt tailored to our own palates.

I started with separating the thyme leaves from its branch, can be a tedious work though well rewarded, it smelled so good. Then I went on doing the same with rosemary. Aside I poured 1/3 cup of french coarse sea salt (I like "La Baleine" sea salt (I grew up with it) - coarse is Red package/ fine is Blue package- I find it at Whole Foods) into my food processor, I then added 3 cloves of garlic, which I cut in halves as to remove the stem inside. I chopped it roughly as to get the garlic chopped and incorporated into the salt. I then added my blend of fresh herbs (german thyme and rosemary), I chopped it again, then added some more salt, blended it again. Then I added a bit more rosemary and 2 more cloves of garlic and a bit more salt. I blended it again. And Voilà I had my own Tuscan salt (omit the sage). I poured my processor content onto a baking sheet as to let the salt dry out. I comprehend some recipes call for baking it in the oven as to dry it faster. I don't as I strongly believe that if over baked you will lose the aromas/essential oils from the herbs. After leaving it out to dry out for up to 2 days, I pour it into a sealed jar.

Note: I normally like to use a knife as I think it can be easy to over-process when using a food processor, though if you are careful, you will be fine.

I also like to make rosemary salt. I mince up fresh rosemary and let it dry with coarse sea salt into a jar. About a week later (even less), the salt has absorbed the fragrant rosemary and it has becomes a great flavored salt to sprinkle onto raw meat or poultry (rub) or add to any recipe calling for a pinch of salt.

If you are growing your own herbs, you know as well as I that it can grow like weeds. This year, I have had so much herbs such as basil, German thyme, rosemary and mint that I had to be creative. I have made so much pesto, I also chopped fresh basil which I conserve into ice cubes with olive oil and froze. For the remaining herbs, I have made rubs and homemade fragrant salts.

I have not done much yet with my mint though I think I may try my hand at making mint herbal tea.