This Rosemary Salt is so full of flavor and is perfect to store in your cupboard for anytime you want a little burst of flavor.
Add this spice blend to grilled meats, baked breads or pastas.
Homemade spice blend
Making your own spice blend is a great way to use your own homegrown herbs. This rosemary salt is perfect if you grow rosemary.
You just cut the rosemary in long stems, dry it and then add it to the salt. It's really that easy!
But the best part is the flavor you get from the rosemary salt! The rosemary infuses the salt with its herbaceous flavor and the salt becomes a chef's or home cook's dream!
Use this gourmet salt in just about everything! I like to sprinkle on grilled meats, especially beef, venison or lamb just before cooking. You really don't have to add any other seasonings.
I also like to sprinkle it on anything that I'd normally add a bit of salt to. Sprinkle on pastas, salads, soups. The list really is endless!
Key ingredients
Ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Rosemary - I use dried rosemary. The most flavorful rosemary will be one that you've dried yourself and then use right away. If using purchased dried rosemary, look for a dark green color in a sealed container.
- Salt - Use a coarse salt to make this mixture. I use a coarse kosher salt. Flaked sea salt will also work. Avoid using a regular table salt.
Step by step directions
How to make it
In this section I share step by step photos, cooking method, techniques and a general overview. For detailed instructions, temperatures and timing, check the printable recipe card below.
- Remove dried rosemary from the stems, if still attached
- Chop rosemary into small pieces. You want a fine chop, but not powdered.
- Add rosemary to salt and mix well
- Place in an airtight container and store at room temperature
Recipe tips
- When chopping dried rosemary, it tends to fly all over the place. Just keep mounding it back into the center of the cutting board. As the rosemary gets smaller, it's easier to cut.
- A mini food processor can also be used to chop the rosemary. Just pulse until the desired size has been reached. Don't let the rosemary become too small and powdery.
- Store in small glass jars in your spice cabinet
Frequently asked questions
Rosemary salt won't ever go bad, but it may begin to lose some of its flavor over time. For best results, try to use within 6 months.
Uses for rosemary salt
- Sprinkle on focaccia bread just before baking
- Add to a steak before cooking
- Use on lamb chops
- Sprinkle on a salad or a bowl of soup
- Use any place where you'd sprinkle a little dash of salt!
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious recipes!
Rosemary Salt
Equipment
Ingredients
- ½ cup coarse salt
- 1 tablespoon dried rosemary (finely chopped)
Instructions
- Mix salt and rosemary together in a bowl
- Place in an airtight container or glass jar
- Store at room temperature
Notes
- When chopping dried rosemary, it tends to fly all over the place. Just keep mounding it back into the center of the cutting board. As the rosemary gets smaller, it's easier to cut.
- A mini food processor can also be used to chop the rosemary. Just pulse until the desired size has been reached. Don't let the rosemary become too small and powdery.
- Store in small glass jars in your spice cabinet
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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