Name: How to Make Rosemary Salt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 cup Kosher salt; 2 tbs tablespoons lemon zest; 3 tbs fresh rosemary

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In this post, we dive into how to make rosemary salt and uncover the secrets to creating salt that will season your dishes to delicious perfection.

Whether you're a seasoned chef or an aspiring home cook, get ready to embark on a delightful journey that will show you the true potential of rosemary salt!

For additional valuable resources, check out our Resources page.

The image displays a bowl filled with rosemary salt as the central focus. Surrounding the bowl, there is a sprig of fresh rosemary, adding a visual element and indicating the herb used in the salt. Additionally, a lemon is positioned near the bowl, symbolizing the citrusy flavor that complements the rosemary salt.

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Reasons Why You'll Love This Recipe
Key Ingredients
Step-By-Step Instructions
Recipe Tips and Tricks
Storage and Reheating Instructions
Substitution and Addition Ideas
Recipe FAQs
More Recipes You'll Love
Recipe

Reasons Why You'll Love This Recipe

It's so easy to make
It is delicious
It has incredible flavor

Key Ingredients

This ingredient shot features three key elements: salt, fresh rosemary, and a lemon. The salt is seen in a container, providing the base for the recipe. Next to it, a bunch of fresh rosemary sprigs is displayed, exuding a fragrant aroma. Lastly, a lemon is included, showcasing its bright and citrusy presence in the recipe.

Kosher salt: The best kind of salt for this recipe is coarse salt. Both kosher salt and sea salt are ideal for this recipe because they have large salt crystals. But you can also use table salt or Himalayan pink salt.

Lemon zest: Lemon zest will add complex flavor to your salt. The size of the zest doesn't matter because it will go into the food processor. Lime zest can be used as a substitute.

Fresh Rosemary: We typically don't chop the rosemary but feel free to chop the it before putting it in a small food processor along with the salt and lemon zest.

Step-By-Step Instructions

This four-image collage showcases the process of making rosemary-infused salt. In the first image, salt is seen inside a blender. The second image displays rosemary sprigs and lemon zest being added to the salt. In the third image, the ingredients are blended together to create the flavored salt mixture. Lastly, the fourth image presents the rosemary-infused salt spread out on a pan, ready to be used for seasoning or cooking.

Wash and pat your fresh rosemary dry. After that, peel off the leaves from the rosemary stem and set them aside.

Place half of your salt into a small food processor and add in your lemon zest and rosemary. Pulse them all together until they combine completely.

Add in the rest of the salt and pulse 4-5 times. Or until it's completely combined with the rest of the mixture.

Preheat the oven to 200 degrees and then spread the rosemary salt onto a cookie sheet.

Bake the salt mixture for 20-30 minutes or until it looks completely dry.

Remove the salt from the oven and let it cool completely.

Store the Rosemary Salt in an airtight glass jar at room temperature. The best way to fill the jar is by using a funnel.

Recipe Tips and Tricks

You can use a mortar and pestle instead of a food processor, but it will take a long time to make the salt.

This salt is a great homemade gift. Simply put it in a small mason jar and hand it to your foodie friends and family during the holidays or just because you like them. They will love you forever.

You can use this flavorful salt on your favorite dishes. You can sprinkle it over beef, pork and chicken, salads as well as veggies.

Storage and Reheating Instructions

The best container to store the salt is in an airtight container. We usually use mason
jars that have airtight jar lids.

Substitution and Addition Ideas

You can use Tarragon, cilantro, thyme, oregano, basil, and sage to make
herb salts. You can even use dried mushrooms, lime, and lemon zest as well as your
favorite hot sauce. Our favorite is sriracha salt.

Recipe FAQs

What is rosemary salt?
Rosemary salt is flavored salt that's made by simply mixing salt with fresh rosemary and lemon zest. The lemon zest is optional but will really elevate the salt if you choose to use it.

Can I use dried rosemary leaves?
You certainly can but the reason we use fresh rosemary leaves is that the oils in
the leaves infuse in the salt making it super flavorful.

How long does rosemary salt last?
It will keep forever if you dry the salt in the oven or at room temperature.

Do I have to bake the Rosemary salt?
You don't have to bake it but baking is a quick way of removing the
moisture from the rosemary salt.

Homemade rosemary salt is not just a condiment; it's an opportunity to infuse your food with an unforgettable flavor. So, grab your ingredients and unlock the delicious potential of this flavorful salt in your cooking.

The image portrays a tipped-over mason jar with a heap of freshly made rosemary salt spilled in front of it. The rosemary salt is a flavorful blend, combining the aromatic essence of rosemary with salt.

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Recipe

How to Make Rosemary Salt

Making Rosemary salt is so easy to do and this recipe will show you how to make salt that will add incredible flavor to your meats and vegetables.

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Prep Time 10

Cook Time 30

Total Time 40

Ingredients Equipment Method Notes

Ingredients

1 cup Kosher salt
2 tbs tablespoons lemon zest
3 tbs fresh rosemary

Equipment

Baking Pan
Airtight container
Food processor
Wooden spoon

Method

Wash and pat your fresh rosemary dry. After that, peel off the leaves from the rosemary stem and set them aside.
Place half of your salt into a small food processor and add in your lemon zest and rosemary. Pulse them all together until they combine completely.
Add in the rest of the salt and pulse 4-5 times. Or until it's completely combined with the rest of the mixture.
Preheat the oven to 200 degrees and then spread the rosemary salt onto a cookie sheet.
Bake the salt mixture for 20-30 minutes or until it looks completely dry.
Remove the salt from the oven and let it cool completely.
Store the Rosemary Salt in an airtight glass jar at room temperature. The best way to fill the jar is by using a funnel.

Notes

Kosher salt: The best kind of salt for this recipe is coarse salt. Both kosher salt and sea salt are ideal for this recipe because they have large salt crystals. But you can also use table salt.

Lemon zest: Lemon zest will add complex flavor to your rosemary salt. The size of the zest doesn't matter because it will go into the food processor. Lime zest can be used as a substitute.

Fresh Rosemary: We typically don't chop the rosemary but feel free to chop the rosemary before putting it in a small food processor along with the salt and lemon zest.