• Wash and dry the leaves very thoroughly. Chop them roughly. Pulse a few times in the food processor to form a rough paste. Scrape down the walls with a spatula. Add salt and pulse a few more times to combine very well. Line a baking tray with baking paper. Spread the salt on it in an even layer.

Dry in the sun:

• Leave the tray directly in the sun the whole day until completely dry. If the salt is not completely dry until the evening, take it inside overnight and bring it outside again the next day.

Dry in the house:

• Leave the tray somewhere where it doesn’t disturb you for about 3-4 days, stirring and leveling the salt on the tray again every day. The only drawback of this method is that the room you are using for drying the salt will smell like garlic, especially during the first day.

Dry in the oven:

• Set the oven to about 80-90 degrees Celsius/ 175-200 degrees Fahrenheit. Dry the mixture for about 1-2 hours or until completely dry, you must check, it depends on your oven. Stir and level the salt halfway through.
  
• Store in a jar at room temperature for about 1 year.