In this post, we dive into how to make rosemary salt and uncover the secrets to creating salt that will impress your family and guests.
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!
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Reasons Why You'll Love This Recipe
It's so easy to make
It is delicious
It has incredible flavor
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 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: I 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.
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 rosemary salt.
Rosemary 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 rosemary 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 rosemary salt is an airtight container. I 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. My favorite is sriracha salt.
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 the rosemary salt. 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 rosemary salt in your cooking.
More Recipes You'll Love
Looking for other easy and delicious recipes? Try these:
How to Make Rosemary Salt
- Baking Pan
- Airtight container
- Food processor
- Wooden spoon
- 1 cup Kosher salt
- 2 tbs tablespoons lemon zest
- 3 tbs fresh rosemary
- 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.