In addition to the suggestion given by Reza, I would mortar the salt thoroughly several times during the drying process, making sure that all of the salt is dried completely. The salt will also change colour from light blue to beige/light brown. Once the salt is dry, the powder should be stored in the an evacuated desiccator which ought to keep it dry for quite some time. An even better option is to leave it in the oven (if that is a possibility).