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Add the salt, a couple of sprigs of rosemary (of course only the needles) and sage (I put it in smaller quantities than rosemary, because otherwise it gives a flavor too strong and I do not like it to prevail) and 2 cloves of garlic in a blender or spice grinder and blend at high speed until everything is semi-pulverized.
Remove the flavored salt obtained from the device and put it on a tray spreading it well and dry.
(I put the salt in the oven at 200ºF for about a half-hour, and then I leave it to cool a little and finally pack it in a jar.)