Description
This Homemade Rosemary Salt recipe is a simple yet flavorful way to elevate your dishes. By blending coarse sea salt with fresh rosemary leaves and then drying it, you create a fragrant finishing salt perfect for seasoning meats, vegetables, or salads. The process involves minimal ingredients and equipment, making it an easy homemade seasoning to keep on hand.
Ingredients
Ingredients
- 1 ½ cups coarse sea salt
- ½ cup fresh rosemary leaves (about 1 6″ sprig)
Instructions
- Prepare Baking Sheet: Line a baking sheet with parchment paper and set aside to ensure the salt mixture doesn’t stick during drying.
- Separate Rosemary Leaves: Remove the rosemary leaves from the stems until you have ½ cup of fresh leaves. This ensures optimal flavor and texture.
- Combine Ingredients: Add 1 ½ cups of coarse sea salt and the fresh rosemary leaves to the bowl of your food processor fitted with the S-blade or to the jar of your blender.
- Pulse-mixture: Pulse the mixture until the salt reaches your desired consistency. Leaving it slightly chunky gives a beautiful texture for finishing salt.
- Dry the Salt: Spread the blended salt onto the prepared baking sheet. Place it in the oven with the light on for approximately 2 hours, stirring at least once to ensure even drying. If you prefer to avoid using the oven, allow the salt to dry at room temperature for 4-5 hours, stirring once or twice during this time.
- Check Dryness: Test the salt by rubbing it between your fingers. If it clumps, it needs more drying. When fully dried, the salt will spread like sand.
- Store the Rosemary Salt: Transfer the completely dried rosemary salt to an airtight container for storage, maintaining its freshness and flavor.
Notes
- Using fresh rosemary is crucial for bright herbal flavor, but dried rosemary can be used if fresh is not available, though it may affect the aroma.
- Leaving the salt chunky preserves texture, but you may blend it finer if preferred.
- Drying in the oven with the light on helps speed up the drying process without high heat.
- Ensure the salt is fully dry before storage to prevent clumping and spoilage.
- Store rosemary salt in a cool, dry place in an airtight container for up to 6 months.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Seasoning
- Method: Blending
- Cuisine: American
