Preheat the oven to 175°F. Line a small baking sheet with parchment paper and set aside.
In a spice grinder combine the minced herbs and coarse sea salt. Process until finely ground.
Spread the mixture out onto the lined baking sheet and bake for 15 minutes, stirring occasionally. Turn the oven off and leave the door shut wit the sheet pan inside for 30 minutes.
Remove the pan from the oven and let cool. Transfer to an airtight container and store at room temperature for up to 6 months.
