Rosemary Salt

By
John Mitzewich
John Mitzewich
John Mitzewich is a food writer, recipe video producer, and culinary school instructor with more than 20 years of experience in the food industry.
Learn about The Spruce Eats' Editorial Process
Updated on 12/7/22
Rosemary salt with specks of green with a spoon in a bowl

The Spruce Eats / Christine Ma
Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 192 servings
Yield: 4 (8-ounce) jars
Nutrition Facts (per serving)
0 Calories
0g Fat
0g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 192
Amount per serving
Calories 0
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1534mg 67%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 0g
Vitamin C 0mg 0%
Calcium 1mg 0%
Iron 0mg 0%
Potassium 1mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Flavored salts are a great way to add an extra boost to recipes or finished dishes without adding extra calories or fat. If you've never tried it before, it's really easy to do, and it's also a great way to use up extra herbs from a bumper crop in your garden, too. If you've never done anything like this before with fresh herbs, you may be surprised by how fragrant the mix is.

These types of blended salts are available in the supermarket, but making your own is simple and better than store bought. This recipe combines fresh rosemary leaves with both coarse salt and kosher salt in the food processor, making prep quick and easy.

Make up some extras because homemade rosemary salt also makes a great edible gift for the gourmets in your life—especially since it has a long shelf life. They're great holiday gifts for friends and family who like to cook.

You can even try this technique with other herbs, such as thyme, for similar uses.

Ingredients

  • 1 cup packed fresh rosemary leaves

  • 1 cup coarse salt, such as sea salt

  • 3 cups kosher salt

Steps to Make It

  1. Gather the ingredients.

    Ingredients for rosemary salt recipe gathered

    The Spruce Eats / Christine Ma

  2. Put the rosemary leaves and coarse salt in a food processor.

    Rosemary leaves and kosher salt in the bowl of a food processor

    The Spruce Eats / Christine Ma

  3. Pulse on and off about 8 to 10 times, or until the rosemary is blended into the salt. The texture should be similar to table salt; it will be damp and look almost like wet sand.

    Deep green blended rosemary salt mixture in the food processor bowl

    The Spruce Eats / Christine Ma

  4. Pour the kosher salt into a medium bowl.

    Kosher salt in a large bowl

    The Spruce Eats / Christine Ma

  5. Stir in the rosemary-salt mixture and combine thoroughly.

    Rosemary-salt mixture being stirred into kosher salt in the bowl

    The Spruce Eats / Christine Ma

  6. Spread out on a baking sheet to dry for a few hours.

    Rosemary salt mixture evenly spread on a rimmed baking sheet

    The Spruce Eats / Christine Ma

  7. Transfer to 4 (8-ounce) jars with tight-fitting lids. It keeps indefinitely for use in your favorite recipes.

    Rosemary salt in a small screwtop jar

    The Spruce Eats / Christine Ma

  8. Enjoy.

How to Use

This herbal salt can be used in a variety of ways:


  • Sprinkle on cooked eggs, avocado toast, and fresh tomatoes.
  • Rosemary is made for potatoes, and potatoes love salt, so it's the perfect seasoning for all types of potatoes.
  • This salt will also taste great with roasted vegetables, especially those with an earthy sweetness, such as beets or sweet potatoes.
  • Use some for your holiday roasted turkey, your Sunday roasted chicken, or weeknight grilled chicken dishes, pork roast, and lamb chops.
  • Mix it with some extra-virgin olive oil and dip bread into it.

Tips

  • Coarse salt is key to this recipe, so make sure to use sea salt or another type of coarse salt.
  • You can use all sea salt, if you like, instead of adding the kosher salt, but the texture will feel different.
  • Label and date the name of this salt so you know when you made it. This is especially helpful when giving the jars as gifts.