Prepare the herbs and garlic

• Strip the chives, rosemary, thyme, oregano and basil leaves from their stems.
• Pulse the herbs in a food processor until the leaves are broken up, not a paste.
• Pulse the peeled garlic cloves until finely chopped.

Mix with the salt

• Combine the chopped herbs and garlic with the coarse salt in a large bowl.
• Mix very well until everything is evenly incorporated and the salt turns green.

Dehydrate

• Line a baking tray with parchment paper and spread the salt mixture evenly.
• Dry in the oven on the lowest setting, stirring and checking regularly, until the garlic and herb juices are completely dry.
• Alternatively use a dehydrator.

Break up and store

• Break up the dried salt and pulse briefly in the food processor so the dried garlic turns powdery.
• Transfer to jars or decorative bottles.