1/2 cup flakey sea salt, like Maldon, or medium-grain kosher or sea salt
2 teaspoons culinary lavender
1/2 teaspoon fresh thyme
1/2 teaspoon fresh rosemary
1/2 teaspoon fresh oregano
1/2 teaspoon fresh sage
1/2 teaspoon dried savory
1/2 teaspoon dried marjoram

Loosely chop all of the fresh herbs and place them in a spice grinder or food processor. Pulse a few times or until they are about the same size as the dried herbs. Add the dried herbs, lavender, and 1/4 cup salt. Pulse 2 to 3 more times. Empty into a mixing bowl and stir in the remaining salt. Place in a glass container and store in a cool, dry place.

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