- 2 teaspoons grated Buddha’s Hand or Meyer lemon zest
- 1 teaspoon chopped fresh oregano
- 1/4 cup flaky salt, such as Maldon or kosher
Preheat oven to 150 to 200° F. Place zest and oregano on a parchment-lined baking sheet and bake in the oven until crumbly, 1 to 4 hours.
Combine dried zest, oregano and salt in mortar and pestle, spice grinder or with your fingers. Mix well, but do not pulverize the salt. Store in an airtight container up to 6 months.
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