As a lifelong procrastinator, I’m often frantically looking for last-minute gifts for party hosts and coworkers mere days before the end of the holidays. The perfect last-minute gift is something thoughtful, but also something whose pretty appearance belies how quick it was to prepare.

These flavored salts fit the bill just right. They’re sophisticated and versatile, and they only take a couple of hours (or a couple of days, if you choose to air dry) to make. These three recipes run the gamut from fruity to spicy to herbaceous, but they’re just the tip of the salt block. Make a version using your—or your friends’—favorite ingredients for an even more personal (but just as quick) gift!

Blueberry-Lemon Salt

Sprinkle on baked cookies, ice cream, poultry, meat or fruit.

Makes about ¾ cup

1 (1.2 ounce) bag freeze-dried wild blueberries (sold at Whole Foods Market)
1 tablespoon lemon zest
¼ cup coarse sea salt or kosher salt

Transfer ingredients to bowl of food processor. (You can also use a coffee grinder or mortar and pestle.) Pulse until blueberries have broken down and all ingredients are thoroughly mixed. Spread onto baking sheet and dry in 175-degree oven for about two hours, or let sit in cool place for about 48 hours, stirring occasionally, until zest is dried and salt no longer clumps. Transfer to airtight container and store in cool, dry place.

Dried Chile Salt

Sprinkle on poultry, meat, fish, potatoes or eggs.

Makes about ½ cup

The seeds are what give this seasoned salt its heat, so remove the seeds for a more mild salt, or leave some in for more heat. I recommend wearing gloves to remove the seeds, lest their heat be transferred to anything you touch after removing them.

2 dried jalapenos
2 dried habaneros
¼ cup coarse sea salt or kosher salt

Combine peppers and salt in food processor. Use combination of pulsing and running the mixer until peppers break down into combination of powder and tiny pieces. Spread onto baking sheet and dry in 175-degree oven for about two hours, or let sit in cool place for about 48 hours, stirring occasionally, until peppers are completely dry and salt no longer clumps. Transfer to airtight container and store in cool, dry place.

Rosemary-Sage-Citrus Salt

Sprinkle on meat, vegetables, popcorn or eggs.

Makes about ½ cup

3 tablespoons fresh rosemary
3 tablespoons fresh sage
1 tablespoon lemon zest
2 teaspoons ground black pepper
¼ cup coarse sea salt or kosher salt

Finely mince rosemary and sage. Transfer to bowl of food processor along with zest, pepper and salt, and pulse until thoroughly combined. Spread onto baking sheet and dry in 175-degree oven for about two hours, or let sit in cool place for 48 hours, stirring occasionally, until herbs and zest are completely dry. Transfer to airtight container and store in cool, dry place.