I can manage air-drying and slow drying using the stove. I'd prefer to not use a microwave.

Equipment:
mortar and pestle or a food processor
clean jar(s) to store the finished product
a large cookie sheet
A large bowl

The ingredients:
1 cup of mixed herbs:
Dill, rosemary, chives, tarragon, thyme,oregano, basil
2 large cloves of garlic
1 cup sea salt (about 160 grams)

1. Mix the herbs and sea salt in a large bowl. Stir it to try to make sure that the ingredients are thoroughly combined.

2. If you are using a mortar and pestle, spoon a manageable amount of the mixture into the mortar and pound with pestle. Repeat till all of the mixture is well pounded.

If you are using a food processor, place some of the mixture into the processor and blend. Repeat till all of the mixture is processed this way.

3. Next take the blended ingredients and spread on a cookie sheet. (In fact you can use two cookie sheets since this will help speed up the drying time)

4. Place the cookie sheet(s) into a 200F or 90C oven for 40 to 50 minutes to dry the salt mixture. Make sure to stir frequently during drying and break up any lumps.

5. Cool the herb salts completely before storing them in clean jars.

My mum makes a 'basil salt' by simply layering fresh basil and sea salt in a jar and storing for a week or two. Discard the leaves and dry the salt on a tray in a slow oven. Lovely sprinkled on tomatos and an alternative to pesto for storing the taste. No doubt you could do this with any favorite herb. Cheers