How to Make Rosemary Salt
This Rosemary Salt is easy to make and an amazing way to use an extra herbs that you have growing in your garden.
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Servings: 4 ounces
Ingredients
- 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.
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Nutrition
Sodium: 14147mg | Potassium: 3mg | Calcium: 9mg | Iron: 0.1mg
Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.