Rosemary salt is easy to make year-round and the addition of lemon creates a flavor profile that’s good for cooking, popcorn, cocktails and more.
During the winter and early spring, my rosemary is the only herb that I still have growing in the garden. Fortunately, it’s my favorite herb. Rosemary is a versatile herb that pairs well with sweet as well as savory dishes, on light and dark meats, and on many types of vegetables. One way I love to use rosemary is as an herbal salt.
Herbal salts are a cinch to put together with any type of herb. In the summer, I make herbal salts with basil, chives, parsley or any fresh culinary herb I have growing in the garden. They are wonderful to keep on hand on your spice rack. My favorite flavor combination for making herbal salt with rosemary is lemon and garlic.
How to Make Herbal Salt
Use this method to make savory herbal salts with any type of herbs. Substitute the garlic for shallots or the lemon for lime (depending on the flavor combination you prefer).
Ingredients
- 2-3 sprigs fresh rosemary
- zest of 1 lemon
- 1 large garlic clove, peeled and smashed
- 1 cup kosher salt
Preparation
- Wash and dry the sprigs of rosemary.
- Strip the leaves from the rosemary.
- Place the kosher salt, rosemary sprigs, lemon zest and garlic clove into a food processor.
- Pulse the food processor a few times until the rosemary, lemon and garlic are finely chopped and incorporated into the salt.
- Spread the salt onto a cookie sheet and let it dry for 2-3 hours.
- Store the lemon rosemary salt in an airtight container. Use the salt within a week or two.
How to Use Lemon Rosemary Salt
Use the salt on roasted poultry, sprinkle it on popcorn, toss it onto root veggies or rim a glass with it for a Bloody Mary. Make an extra jar or two—herbal salts make great gifts for friends and family.
This herbal salt recipe was written for Hobby Farms magazine. Click here to subscribe.
