Rosemary Salt

This homemade rosemary salt is a simple way to elevate everyday dishes with bold, herby flavor. Whether you sprinkle it over roasted veggies, grilled steak, or on warm focaccia bread with butter, it’s an easy pantry upgrade that feels downright fancy.

I had a little bit of fresh rosemary leftover from baking my rosemary sourdough bread the other day, and instead of sending the herb container to freezer purgatory like the basil I bought last week for sourdough pizza night, I decided to do something fun with it.

No fancy ingredients or complicated techniques here - just fresh herbs, coarse salt and a few minutes of hands on time.

This rosemary salt recipe is dedicated to nothing fancy.

Key Ingredients

Rosemary: Fresh rosemary is the herb of choice for this recipe because it retains the highest amount of its volatile essential oils. These oils are responsible for the herb’s distinctive taste and aroma. Alternatively, you could use frozen rosemary if you’ve got some left from your garden harvest!

Salt: I prefer to use coarse sea salt for this recipe. I mixed two types of sea salt for this batch, a bright white Spanish sea salt and a Grey Atlantic sea salt. If you’ve only got one type, that works – Kosher salt will also work for this recipe but will lack some depth because Kosher salt is pretty neutral in taste, aside from salty.

How To Make Rosemary Salt

Prepare Ingredients:

1. Line a baking sheet with parchment paper and set aside. Then separate the rosemary leaves from the stems until you get 1/2 cup of leaves.

2. Transfer 1 1/2 cups of salt along with the rosemary leaves to the bowl of your food processor fitted with the S-blade or the jar of your blender.

Blend:

1. Pulse until the rosemary-salt mixture reaches your desired consistency.

2. I like to leave mine a bit on the chunky side because this makes such a beautiful finishing salt.

Dry:

1. Spread the blended salt onto the prepared baking sheet and place in the oven with the light on for 2 or so hours.

2. Stir the salt mixture at least once, until completely dried.

3. If you don’t want to tie up the oven, simply allow the salt to dry at room temp for 4-5 hours, stirring once or twice during the drying time.

4. This process is important as it extends the shelf life of the salt.

Package:

1. Check the dryness of the salt mixture by rubbing it between your fingers. If there is residual moisture the salt will clump together, if its completely dried the salt will spread like sand.

2. Transfer the dried salt to an airtight container.

Batch + Storage

Batch:

This recipe yields about 1 1/2 cups of rosemary infused salt. It can easily be doubled or halved, just keep the ratio of rosemary to salt 1:3.

Storage:

Once the rosemary salt has dried and been transferred to storage containers, store it in a cool, dark space, like your spice cupboard! It’s best used within 3-6 months as that’s when the flavor will be the strongest, but it will keep indefinitely when properly stored.

More Elevated Ingredient Recipes

How To Use Rosemary Salt

There are so many ways to use this tasty salt. Here are some ideas!

• Sprinkled on top of your sourdough focaccia.
• On all kinds of potatoes; roasted, pan fried potatoes, twice baked mashed potatoes, even air fryer baked potatoes!
• Sprinkled on smoked brussels sprouts or Traeger smoked asparagus.
• Given as gifts to your favorite foodie friends.
• As a finishing salt for your pork chops or smoked pork tenderloin.
• To top your toasted tomato sandwiches.
• To season chicken or lamb.
• On eggs or omelettes.

📖 Printable Recipe

Homemade Rosemary Salt Recipe

Allyson Letal

Embrace the simple joy of homemade seasoning with this quick and easy rosemary salt recipe. Combining fresh rosemary with coarse salt, you'll create a flavorful blend that's sure to elevate your dishes in an instant.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 5 minutes mins

Course Blended

Cuisine American

Servings 84 teaspoons

Calories 0.2 kcal

Ingredients

 

• 1 ½ cups coarse sea salt
• ½ cup fresh rosemary leaves, about 1 6″ sprig

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Instructions

  Start Cooking 

1. Line a baking sheet with parchment paper and set aside.
2. Separate the rosemary leaves from the stems until you get 1/2 cup of leaves.
3. Add 1 1/2 cups of salt and the fresh rosemary leaves to the bowl of your food processor fitted with the S-blade or the jar of your blender.
4. Pulse until the salt reaches your desired consistency. I like to leave mine a bit on the chunky side because this makes such a beautiful finishing salt.
5. Spread the blended salt onto the prepared baking sheet and place in the oven with the light on for 2 or so hours, stirring at least once, until completely dried. If you don't want to tie up the oven, simply allow the salt to dry at room temp for 4-5 hours, stirring once or twice during the drying time.
6. Check the dryness of the salt mixture by rubbing it between your fingers. If there is residual moisture the salt will clump together, if its completely dried the salt will spread like sand.
7. Transfer the dried salt to an airtight container.

Notes

Batch:

This recipe yields about 1 1/2 cups of rosemary infused salt. It can easily be doubled or halved, just keep the ratio of rosemary to salt 1:3.

Storage:

Once the rosemary salt has dried and been transferred to storage containers, store it in a cool, dark space, like your spice cupboard! It's best used within 3-6 months as that's when the flavor will be the strongest, but it will keep indefinitely when properly stored.

Recommended Equipment + Ingredients

• French Grey Sea Salt
• Morton Coarse Kosher Salt
• Organic Rosemary
• Cuisinart Food Processor

Nutrition

Serving: 1teaspoon | Calories: 0.2kcal | Carbohydrates: 0.03g | Protein: 0.01g | Fat: 0.01g | Saturated Fat: 0.005g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.002g | Sodium: 2021mg | Potassium: 1mg | Fiber: 0.02g | Vitamin A: 5IU | Vitamin C: 0.03mg | Calcium: 2mg | Iron: 0.03mg

Tried this recipe?Let us know how it was!