Preheat the oven to 200 ° F. In a large bowl mix the salt and the herb leaves together. Pour mixture onto a cutting board and use a sharp knife to chop/mince the herbs and salt. The salt will allow you to incorporate the herbs better and chop the herbs without them flying all over. Alternatively use a food processor to chop the herbs and salt together, but make sure not to over-process or you will get a paste.
Line a cookie sheet with a piece of parchment paper and spread the salt out to dry for 24 to 48 hours if you are in a warm dry region. If you are in a humid climate, place the cookie sheet into the oven on it’s lowest heat (usually 200° F) and let dry for 1-2 hours. Check occasionally to ensure it doesn’t burn (set a timer)
After the herbal salt is dry, set it on the counter to cool. When cool pour it into a tightly sealed container and store in your pantry or a cool dark place. Use as you would a regular salt in cooking being careful not to oversalt. Start with a little, taste as you go along until it is to your liking.