ITALIAN HERB SALT

1. In a clean coffee grinder, whir rosemary and/or sage leaves until coarse. Add a strip of lemon or orange zest (without the white pith) and pulse again. Add a tablespoon or two of coarse sea salt and crushed red chili pepper flakes, if desired, and pulse again.

2. Transfer the herb salt to a parchment-paper lined tray and dry, uncovered, at room temperature for a day or so, then transfer to small glass jars with tightfitting lids.