Judy L found this delicious recipe in the August 2014 Bon Appétit Magazine.

8 fresh sage leaves
¼ cup fresh rosemary leaves
2 T fresh thyme leaves
1 cup kosher salt
1 T crushed red pepper flakes
1 t fennel seeds
¼ t freshly ground pepper

Pulse sage, rosemary, and thyme in a food processor until coarsely chopped.
Add salt, red pepper flakes, fennel seeds, and black pepper and pulse to blend.

Salt may be made 2 months ahead.
Store airtight at room temperature.

Makes 1 cup.
This herb salt is tasty on any grilled meat.