Tear the leaves off the basil, oregano and parsley, remove the needles from the rosemary. Grate the zest from the lemon, blitz everything in a food processor along with the sea salt.
Spread the salt mixture on a baking tray lined with baking paper. Dry approx. 1 hr. in an oven preheated to 60 °C (convection) with the oven door slightly ajar. Turn off the oven and leave the salt mixture to cool. Remove.
To fill the jars
Blitz the salt once more in a food processor. Fill the jars (each approx. 150 ml) with the salt, seal tightly.