Rosemary Salt: The Easiest Herb Seasoning You’ll Ever Make
If you have a rosemary bush in your garden, you’re already halfway to making one of the simplest and most useful kitchen staples.
Rosemary salt combines the earthy, aromatic flavour of fresh rosemary with ordinary salt to create a versatile seasoning that can be used throughout the year.
Ingredients
- 1 cup coarse salt
- 2–3 tablespoons fresh rosemary leaves
Method
- Strip the rosemary leaves from the stems.
- Finely chop the leaves.
- Mix thoroughly with the salt.
- Spread the mixture onto a tray or baking sheet.
- Leave to air dry for 24 to 48 hours.
- Store in a clean, airtight jar.
How to Use Rosemary Salt
- Season roast potatoes
- Sprinkle over vegetables before roasting
- Add to homemade bread
- Use in marinades
- Season meat before cooking
- Stir into softened butter for herb butter
Storage
Store in an airtight container in a cool, dry place. Properly dried rosemary salt can last for many months while retaining its wonderful flavour.
Little Meadowfield Tip
For a more vibrant green colour in photographs, pulse the rosemary and salt together briefly in a food processor before drying. The rosemary oils are released into the salt, creating a beautiful herb-flecked seasoning that looks as good as it tastes.