Simple Rosemary Salt Recipe

I harvest my rosemary hedge and blend it with salt to make Rosemary Salt. It’s very simple: mix any ratio you like, depending on how much rosemary flavor you desire. I used a 60-40% ratio of salt to rosemary.

Then, dehydrate the mixture in the oven at 75 degrees Celsius for approximately 2-3 hours. The salt needs to be completely dry and cool before storing in a glass container.

I don’t use any other ingredients such as garlic, lemon, or other herbs. This is because I want the Rosemary Salt to be 100% shelf-stable for months, potentially years. Other recipes with additional herbs/lemon/garlic are considered ‘Herb Salt,’ not specifically Rosemary Salt.

Use to flavour both cooked and uncooked food. Goes particularly amazing with Lamb and Beef.