Wash and dry the herbs well. Pluck the leaves from the stems and roughly chop them by hand (a food processor often turns them to paste). Scrape the herbs into a bowl and add the salt. Using clean hands, toss the herbs and salt together until well combined.

Funnel the herb mixture into a quart jar, apply a lid, and place it in the fridge. Every day for a week, give the jar a good shake to help combine the herbs and salt.

At the end of the week, it should have reduced in volume by about half.

Transfer herb salt to a pint jar and fit with an airtight lid. It will keep in the refrigerator indefinitely.