|Nutritional Guidelines (per serving)|
|Servings: 4 8-ounce jars (192 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||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.|
Making your own rosemary salt is easy, fun, and better than those stale supermarket salt and herb blends. Homemade rosemary salt also makes a great edible gift for the gourmets in your life.
- 1 cup rosemary (packed fresh leaves)
- 1 cup salt (coarse)
- 3 cups salt (Kosher, or other flake-style salt, like sea salt)
Gather the ingredients.
Put the rosemary leaves and coarse salt in a food processor.
Pulse on and off about 8 to 10 times, or until the rosemary is blended into the salt, and the salt is similar in texture to table salt (it will be damp and look almost like wet sand).
Add the Kosher salt to a bowl; stir in the rosemary salt mixture and combine thoroughly.
Spread out on a baking sheet to dry for a few hours and then transfer to jars with tight-fitting lids. Keeps indefinitely.