Infused salts are a wonderful way to boost flavour in your favourite dishes. This Rosemary Salt is easy to make and an amazing way to use an extra herbs that you have growing in your garden.
Rosemary Salt
This salt is best when fresh rosemary sprigs are used. Dried rosemary doesn’t infuse the salt as well, making the rosemary flavour not as strong. This recipe will make about 4 ounces of this delicious salt.
For this recipe, I like to use Himalayan salt, though you can use an alternative salt if you wish.
Making Rosemary Salt
To make this herb infused salt, you will need:
- ½ cup coarse Pink Himalayan Salt
- Fresh stalks of rosemary
- 4 oz mason jar or similar for storage
Dry the rosemary by hanging up the stalks or using a dehydrator until the moisture is gone. If using a dehydrator, use the herb and spices setting to dry the rosemary.
Remove the dried rosemary leaves from the stems.
Place the Himalayan salt and the dried rosemary leaves in a food processor. A coffee grinder/herb and spice grinder or a mortal and pestle will also work.
Grind the mixture until you have a fine powder. You can also use a fine Himalayan salt and cut up the rosemary leaves.
Add the salt mixture to your mason jar and add the lid. Shake to make sure the rosemary is completely mixed through.
NOTE: Make sure the leaves are completely dried before using as any moisture left in the leaves can cause mould and other things to grow, which will cause the salt to go off.
Storing Rosemary Salt
Store in an airtight container in the pantry. It will keep for a few weeks, with the rosemary flavour fading over time.
Using Rosemary Salt
This lovely salt can basically be used in place of plain salt to add a little more flavour to your dishes. It is better when sprinkled on cooked ingredients or mixed through a batter, as it does have a tendency to burn and go bitter. It is great:
- Sprinkled over fries
- Sprinkled on focaccia
- Add to cooked meats
- Tossed over roast vegetables after roasting
- Added to salad dressings
- Added to the dough of cheese muffins
- Use as a rub on lamb, chicken and pork
- Mix through scrambled eggs or on top of poached eggs or even avocado toast
- Mix with your favourite oil, such as olive oil and use as a dip for bread
- Sprinkle on popcorn
- Sprinkle over potatoes cooked in their jackets
More Resources
- Rosemary Cultivation and Culinary Uses
- Rosemary Salve
- Tips for Growing and Harvesting Rosemary
- Tips for Growing Fruit and Vegetables from Scraps
- Lemon Rosemary Sugar Scrub
How to Make Rosemary Salt
Simple Living. Creative LearningIngredients
- ½ Cup Coarse Pink Himalayan Salt
- Fresh stalks of Rosemary
- 4 oz Mason Jar, or similar for storage
Instructions
- Dry the rosemary by hanging up the stalks or using a dehydrator until the moisture is gone. If using a dehydrator, use the herb and spices setting to dry the rosemary.
- Remove the dried rosemary leaves from the stems.
- Place the Himalayan salt and the dried rosemary leaves in a food processor. A coffee grinder/herb and spice grinder or a mortal and pestle will also work.
- Grind the mixture until you have a fine powder. You can also use a fine Himalayan salt and cut up the rosemary leaves.
- Add the salt mixture to your mason jar and add the lid. Shake to make sure the rosemary is completely mixed through.
- NOTE: Make sure the rosemary is completely dried before using as any moisture left in the leaves can cause mould and other things to grow, which will cause the salt to go off.
- Store in an airtight container in the pantry. It will keep for a few weeks, with the rosemary flavour fading over time.
Nutrition
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