Rosemary Salt Recipe
Rosemary Salt Recipe
If you have loads of fresh rosemary and you don’t know what to do with it, then you should make this Rosemary Salt. This salt is a flavourful addition to roast meats, salads, veggies and more. Make a little, or make a lot (and use it all year round).
Preserving Herbs
I love having fresh herbs in my kitchen all year round, whether I’m growing a pot or buying them fresh from the grocery store. And I try really hard to use them all up and not let any go to waste. I’ll freeze what I can but I also like to make salts or ground herbs to have around for cooking. Salts like this Rosemary Salt or my Basil Salt, are especially useful, and so delicious. And very very easy.
How to Use Rosemary Salt.
Rosemary salt is delicious as a seasoning or sprinkled on SO many things, it’s very versatile! Here are some ideas to try:
- Season turkey or chicken before roasting. Perfect for Thanksgiving!
- It’s also delicious used as seasoning on steak or roast beef.
- Roast pork with rosemary salt is also amazing!
- Use it as a topping for this Rosemary Parmesan Quick Bread.
- Sprinkle it on focaccia.
- Add to salads.
- Season roasted vegetables with it. Potatoes are especially delicious.
Rosemary Salt Recipe Tips
- ROSEMARY: Use fresh rosemary leaves. Make sure to remove the stems first.
- SALT: I use regular table salt or sea salt (just don’t use coarse salt).
- FOOD PROCESSOR: I like to use a small food processor to make this salt, but you can also use a blender.
- STORAGE: Keep in a clean, glass airtight container like small mason jar or spice jar for up to 3 months or more (just like any other dried kitchen spice).
A quick look at making rosemary salt.
I only took 2 pictures of the process of making rosemary salt, but there’s really not much to it.
Put fresh rosemary leaves and salt into a food processor and grind until fine. Then spread the mixture out over a parchment paper lined baking sheet, then bake at 250 degrees F for about 25 minutes.
Add the dried rosemary salt mixture back into the food processor (make sure the blender is dry first), then pulse once again to break it all up.
Rosemary Salt Recipe
Ingredients
- 1 cup packed fresh rosemary
- 1/2 cup salt (I just use table salt)
Instructions
- Preheat your oven to 250 degrees F.
- Wash and pat dry the fresh rosemary. Remove the rosemary leaves from the stem (you don't want to use the stem in this salt).
- Add the rosemary leaves and salt to a food processor and grind until fine.
- Place a piece of parchment paper onto a baking sheet then spread the rosemary salt over the parchment paper in a fine, even layer.
- Bake for about 25 minutes. You only want to dry the rosemary salt, not cook it.
- Once the salt is dry, add it back to the food processor (make sure the processor is clean and dried out first). Then pulse the salt once more to break it up.
- Store in a clean spice jar. Enjoy!
More Food Preservation Recipes
Jams, pickles, salt, tips, ideas and more!
Have a delicious day!
