Rosemary Salt Recipe
This Rosemary Salt Recipe is a great way to preserve fresh rosemary. It's so easy and can be ready in about 30 minutes. Delicious for seasoning turkey or chicken, beef, potatoes and more.
Servings 0.75 cup
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!