Rosemary Salt
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There’s something truly magical about creating flavor-packed concoctions right in our own kitchens. It’s like being the conductor of a delicious symphony, and today, we’re going to strike up the orchestra with a homemade rosemary salt recipe!
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.
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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
- Line a baking sheet with parchment paper and set aside.
- Separate the rosemary leaves from the stems until you get 1/2 cup of leaves.
- 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
- 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.
Dry
- 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. This process is important as it extends the shelf life of the salt.
Package
- 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.
- 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 Flavored Salt Recipes To Try
Tips
- Love lemon and rosemary together?? Just add 1 teaspoon of lemon zest to the food processor. And then use the rest of the lemon zest to make my lemon blueberry sourdough bread!
- Skip the table salt for this recipe – it’s got the wrong texture and is too… salty. It’s not the best option for your herb flavored salt.
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, fried, mashed, even baked!
- Sprinkled on smoked brussels sprouts or asparagus.
- Gifted to your favorite foodie friends.
- As a finishing salt for your pork chops or tenderloin.
- To top your toasted tomato sandwiches.
- On eggs or omlettes.
- Sprinkled on roasted vegetables.
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📖 Printable Recipe
Homemade Rosemary Salt
Ingredients
- 1 ½ cups coarse sea salt
- ½ cup fresh rosemary leaves about 1 6″ sprig
Instructions
- Line a baking sheet with parchment paper and set aside.
- Separate the rosemary leaves from the stems until you get 1/2 cup of leaves.
- 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.
- 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.
- 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.
- 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.
- 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
Nutrition
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