It’s summer and the weather is blazing hot outside, so why am I inside making herb salts as gifts? I’ll tell you why – as I hide inside from the withering heat, I start to think about fall, and then winter and holidays. If you like to get a jump on chaos like me, you’re already on the same thought process and are looking for inexpensive, yet tasteful gifts to share later in the year. Grab n’ Go thoughtful gifts on the run? OK!
As we have a bumper crop (a huge bush actually) of juicy fat rosemary, I decided to make a fresh batch of rosemary lemon salt for myself (great on fish & roasted veggies!) and as gifts. Rosemary is hardy and grows in most zones across the U.S., so if you don’t have your own culinary rosemary bush, ask a neighbor! Chances are they have a green vibrant bush right now and can spare some sprigs!
You Will Need:
Jars – I got this set of 14 Glass Jars on Amazon
Dried Lemon Rind, or Peel Your Own Rind from 1 lemon
1/2 cup Rosemary Leaves without Stem
Chunky weight Salt – I used Pink Himalayan Salt
How to Prepare:
Wash rosemary and put leaves and lemon rind in a food processor. Pulse until it’s chopped up semi-small.
Place on a baking sheet and bake at 150 for 20 minutes.
Cool and pulse baked herb lemon mixture with your salts until incorporated, but you don’t want to pulverize your chunky salt.
Fill jars and label! If you have time, include a recipe card for Rosemary-Lemon Potatoes.
