Beyond good. Everyone who makes this loves it on everything.
Rosemary salt is a flavorful and aromatic seasoning made by blending fresh rosemary with salt.
It’s perfect for enhancing dishes like roasted vegetables, meats, or even homemade bread.
Here's a quick overview of how to make it.
It’s perfect for enhancing dishes like roasted vegetables, meats, or even homemade bread.
Here's a quick overview of how to make it.
- Ingredients: You’ll need fresh rosemary sprigs, coarse salt (like sea salt or kosher salt), and optionally, garlic or lemon zest for additional flavor.
- Preparation: Strip the rosemary leaves from the stems and chop them finely. Combine them with salt in a food processor to create a uniform texture, or mix them by hand for a coarser consistency.
- 1/2 cup coarse kosher salt
- 7 or so sprigs rosemary, leaves only
- 5 sage leaves
- 1/2 teaspoon garlic powder (optional)
- 1 teaspoon lemon zest (optional)
Blitz in a food processor. - Drying: You can also spread the mixture on a baking sheet and let it air-dry for a day or bake it at a low temperature (around 200°F) for 10–15 minutes to ensure the rosemary doesn’t introduce moisture, but in our dry climate the rosemary will air dry quickly.
- Storage: Transfer the dried rosemary salt to an airtight container and store it in a cool, dry place. It can last for months if kept properly.