Combine the salt and aromatics

• Add the coarse salt to the food processor.
• Add the rosemary, thyme, garlic cloves and lemon peel.

Blend into a finely mixed salt

• Pulse and process until everything is finely mixed together.
• It will smell amazing but will still be fairly moist.

Store or dehydrate

• For the longest shelf life, store the moist salt in the fridge.
• Or spread it out onto a lined baking sheet and dehydrate for 1 hour at 200°F (95°C).

Blend again into a shelf-stable powder

• Put everything back through the food processor one more time.
• Process until it becomes a shelf-stable powder.