1. Wash the rosemary and thyme. Remove the leaves and discard the woody stems of both herbs. Use sharp scissors or a knife to finely slice or chop the rosemary and thyme. Place everything together in a bowl with the salt.
2. Add the juice of two clementines to the salt mixture and spread it evenly on a baking tray covered with baking paper.
3. Wash and dry the remaining six clementines and grate the peel into small, thin strips using a zester. (Avoid the white layer of the peel, because it tastes bitter.) Mix everything well on the baking tray.
4. Bake the salt mixture in the oven at 100 °C for 30 minutes, or until the salt is no longer moist. Stir once.
5. When the salt mixture is dry, fill it in a preserving jar. To get the best taste of it, you should consume it within three months.
* These are approximate values, which may vary. The values refer only to the ingredients, not to the method of preparation.
** The peel should be suitable for consumption.