I find salt is probaly my mostly used spice for all types of dishes and once in a while it is nice with some variation, like using herbal salt instead! I used wild garlic (Allium ursinus)for this batch, but can of course be susbtituted with any other herb.
I used volume proportions of about 1-1 (that is 1 dl sea salt to 1 dl choped herbs). Process salt and herbs until nice and green and no large pieces of herbs remain. Spread thin and even on parchment paper and dry in ~75C for 1-2 h, stir once in a while for even drying. Make sure the salt is completely dry before removing it from the oven. Store dark and dry.