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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 minutes
Cook Time 30 minutes
Total Time 40 minutes
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
 

  1. Wash and pat your fresh rosemary dry. After that, peel off the leaves from the rosemary stem and set them aside.
  2. 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.
  3. Add in the rest of the salt and pulse 4-5 times. Or until it's completely combined with the rest of the mixture.
  4. Preheat the oven to 200 degrees and then spread the rosemary salt onto a cookie sheet.
  5. Bake the salt mixture for 20-30 minutes or until it looks completely dry.
  6. Remove the salt from the oven and let it cool completely.
  7. 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.