Make your own flavored salt!
Homemade rosemary salt is easier to make than you think – and way less expensive than those jars at the gourmet shop!
You can make a large batch and pack the rosemary salt in pretty jars to give as gifts!
It’s delicious sprinkled on salads – especially caprese salad! Sprinkle on roasted potatoes and vegetables. Enjoy with grilled meats, fish and poultry. Add some to olive oil for dipping bread and raw veggies!
You need to dry out the rosemary before mixing with the salt. You can do this by frying it or drying it in the microwave! Once it’s dried, the leaves will easily come off the stem. Combine the leaves with some coarse salt in your food processor, blender or chopper and process to combine.
Can I use the dried rosemary from my spice cabinet?
A great question! (Thanks J.!) You can see the difference in the photo below, dried rosemary leaves from my spice cabinet – vs – fresh rosemary which I dried in the microwave. The small twiggy leaves from my spice cabinet probably would crumble into the salt, but the freshly dried rosemary leaves are much more tasty, fragrant and pretty.
Homemade Rosemary Salt
Ingredients
- 1 1/2 cups coarse kosher salt
- 4 large sprigs fresh rosemary
- oil if frying rosemary
Instructions
Prepare the Rosemary: Fry or Microwave
- First you need to dry the rosemary: Make sure the rosemary is dry and be careful as it has a tendency to pop and splatter in the oil. Fry it in oil until it turns dark green - 20-30 seconds. Drain on paper towels. The salt will be a little more moist due to the tiny bit of residual oil.
- Dry in Microwave: Space the rosemary sprigs out on a paper towel lined plate - place another paper towel over top and microwave for 20 second intervals until the leaves are dark green, dried and leaves easily fall off stem. (may take up to 2 minutes depending on your microwave)
Make the Rosemary Salt:
- Remove all the dried leaves from the stalks. Add dried rosemary leaves and salt to food processor, blender or chopper. Process until rosemary is finely chopped into the salt. Store in airtight container.
Can you use the rosemary spice in the jar, instead of fresh?
Hi Joyce – The dried rosemary spice I have – I think would be too hard – they are like tough little twigs. You could certainly give it a shot – maybe with a smaller amount to test it, but honestly, I think starting with fresh you’ll have more fragrant, pretty results.
Hi Again Joyce – You got me thinking! I have some dried at home in my spice cabinet and some fresh that I just dried in the microwave – I wanted to compare them – I’ll post a photo up above in the article – The dried seems to be crumbly enough that I think it would blend, but you can see from the picture what a difference there is between the dried I had in my spice cabinet and the fresh I dried in the microwave. Great question – Thanks!