A few months back I made a large batch of rosemary sea salt. It is a great way to use up any rosemary that you have in your herb garden at the end of the growing season and adds something special to your pantry for your cooking. There are a variety of methods out there that you could use but below is the method that works for me.
- 1/2 cup fresh rosemary leaves
- 4 cups sea salt, divided
Put the rosemary leaves and one cup of sea salt in a food processor.
Pulse the food processor until the rosemary leaves are finely mixed into the salt.
In a bowl combine the rosemary mixture with the remaining three cups of sea salt.
The salt and rosemary mixture will be damp from the moisture in the rosemary leaves so to dry it out, spread it on a a baking sheet and bake it for about half an hour on low heat (200˚F, 95˚C).
After letting the mixture cool, break up any salt that has clumped together and store in jars.
The rosemary sea salt makes a great gift and Frank and I have also have fun using it in our cooking. Enjoy!