With all of the recent rain here in California, my rosemary bushes are going crazy. If you have a healthy rosemary bush with leaves that are fragrant and not dried out, now is a great time to make your own rosemary salts with your abundant supply of fresh rosemary.
Fresh Rosemary Salts Recipe
- 1 cup packed fresh rosemary leaves, washed and let air dry
- 4 cups coarse salt, such as sea salt
You will need four 4oz glass jars with lids.
- Preheat the oven to 200 degrees F (95 degrees C).
- Line a baking sheet with parchment paper.
- In a food processor, combine the rosemary leaves and coarse salt. Make sure to remove the woody stems! Pulse until the rosemary is finely chopped and the mixture is well combined.
- Spread the rosemary salt mixture on the prepared baking sheet. Bake for 1 hour, or until the rosemary is dry and crumbly.
- Let the rosemary salt cool completely.
- Transfer the rosemary salt to a jar or airtight container.
I prefer to use the 4 oz SKS clear glass jars with lids as they are easy to store and the perfect size for gift-giving.
- You can use any type of salt you like for this recipe. I like to use coarse salt, such as sea salt, but you could also use kosher salt or table salt.
- If you don’t have a food processor, you can chop the rosemary leaves finely by hand. Just be sure to chop them as finely as possible so that they blend well with the salt.
- You can also add other herbs or spices to your rosemary salt. Try adding some thyme, sage, or garlic powder for a different flavor combination.
- Rosemary salt is great to use on roasted vegetables, grilled meats, or in pasta dishes. It’s also a delicious addition to breads and pastries.
- Experiment with different flavors and combinations to find your favorite rosemary salt recipe.