Rosemary salt is an easy way to turn your freshly harvested rosemary into a small jar full of flavor and aroma that highlights any dish.
Whether you just started to use herbs in the kitchen or you are an advanced gourmet that likes to turn ordinary dishes into culinary specialties, Rosemary salt is for you.
Making homemade flavored salt is an easy and fast preservation method that retains the freshness, color, and aroma of the herb for the whole winter.
But if you think that you can just throw herbs into a blender and mix it with salt, I am happy to mislead you.
It is a great honor for me to prepare rosemary salt that scents the whole kitchen and brings you joy while you make it.
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What do you need to prepare?
Rosemary is an easy-to-grow aromatic culinary herb with needle-like evergreen leaves and a distinctive woody scent that is instantly recognizable.
What Does Rosemary Taste Like?
There is no other herbal flavor as intense as rosemary. Its scent has notes of pine, mint, and sage, with an evergreen and citrus touch. As rosemary is cooked in liquid, the flavor becomes more intense.
Fragrant and intense in its taste, rosemary is also a valuable source of vitamins, minerals, and volatile oils that contribute to its medicinal properties.
Rosemary has been used in ancient times to improve memory, lower anxiety, and improve sleep.
Rosemary may also help with weight loss and digestion.
Chose the right Salt
Pay attention to salt selection. Many salts contain added iodine or fluorine that make noticeable changes in the smell of salt, which matters when you make something as delicate as rosemary salt. So try to buy pure sea salt in the shop without any additional additives.
Fine salt is also not the best choice, I recommend reaching for coarse salt, which is more resistant and doesn't get wet easily from chopped herbs. I used Himalayan salt and kosher salt.
Garlic rosemary salt
My favorite rosemary salt often contains garlic. In this quantity, I would add 3-4 garlic cloves.
Lemon rosemary sea salt
However, you can also add chili peppers or thin peeled citrus peel to make lemon rosemary sea salt.
Why make herbed salts?
- They are great way to preserve your home grown herbs. Instead of infusing them in oil, water or alcohol, just simply mix them with salt.
- this homemade flavored salt have long shelf life and if stored property you can keep them for a year
- Add flavors to any dish
Rosemary salt recipe
First step - prepare rosemary
Gather your fresh rosemary, remove leaves from stems. It is much faster with this herb stripping tool.
Wash it and dehydrate it ideally in a salad spinner
Second step - measuring
Measure the amount of rosemary. I like to keep the ratio of herb and salt 1:1 if measured by volume in the measuring cup
Third step - cutting
However, don't let the kitchen technology take away all the joy from making it. If you want to enjoy the fresh and intense herbal scent chop with a knife. It won't take more than 5 minutes, you will immerse your hands in the herbed salts many times and maybe you will get rid of everyday stress.
The salt is chopped together with the herbs and chopped with a large knife on a large cutting board. If you choose a small knife or a small cutting board, you will curse me a thousand times.
It may help to hold the knife by the tip with your other hand when chopping.
If you can't help it and still decide to entrust everything to the mixer, put half of the salt and rosemary in a mixer or grinder. Blend till it is a nice smooth refined green salt.
Mix the other half when you have finished to give the homemade flavored salt a little chunkier texture.
Fourth step - drying
This part is most often forgotten and it is a pity. The salt helps to dry, draws water from the rosemary thus speeding things up, so the herb retains its color and scent.
Spread the homemade rosemary salt on a baking sheet and let it dry for 1-2 days at room temperature, that's all. The drying time depends on how juicy the rosemary was, so occasionally dig through the salt with your hands to see how it looks.
By drying, you can basically preserve the herb salt forever. If you store the DIY rosemary salt in a glass without drying it, its shelf life is relatively limited.
And it has one more drying advantage: the herbs shrink to a fraction of their original volume and take almost no storage space.
Rosemary salt uses
- sprinkle the rosemary herbal salt on meat or vegetables before roasting and baking. It is also great to serve with baked potatoes.
- I like to add to my avocado toast or risotto
- It makes an excellent, easy, and inexpensive homemade gift for a cook or anybody who appreciates a creative approach to cooking.
- Mix it with herbal butter
- It taste great on pizza or pasta
- Rosemary taste great with bread - add it to rosemary bread recipe
- I love it sprinkled over these beet chips
- Egg omelette or scrambled eggs
- It taste geat on salad too.
- Add couple of spoons into your bath or homemade pedicure
How to store rosemary salt
When using fresh herbs, use the mixture within a couple of weeks and keep it refrigerated in an airtight container.
If you dried the mixture, rosemary salt can last well up to a year. Well, in fact indefinitely but the flavor will eventually decrease.