Homemade Rosemary Salt

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A Note from Feedfeed

This homemade rosemary salt adds an herbaceous note to finish the simplest of dishes like potatoes, buttered toast, corn on the cob, or to rim a margarita glass. I blitz a high quality (yet affordable) Celtic sea salt and fresh rosemary in the food processor, then dry it out in the oven at the lowest setting for about 90 minutes. This makes a wonderful hostess gift and keeps well in an airtight container for about 3 months. 

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  • Recipe Card
Prep time: 5mins
Cook time: 1hr 30mins
Serves or Makes: 1 cup

Recipe Card

ingredients

  • 1/2 pound (1 heaping cup) finishing sea salt, coarse ground or flakes (such as Maldon or Celtic brand)
  • 1/2 cup fresh rosemary leaves

Method

  • Step 1

    Process the salt and the rosemary in a food processor until the rosemary is very finely chopped.

  • Step 2

    Spread the mixture into an even layer over a parchment-lined baking sheet and set in the oven at 170°F degrees for 90 minutes. Stir the salt mixture and check for doneness. It should be dry to the touch and slightly powdery.

  • Step 3

    Let cool completely, stirring occasionally.

  • Step 4

    Transfer to an airtight container and use within 3 months.