Homemade Rosemary Salt Recipe
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.
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.