Rosemary Salt

Written by
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.
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John Mitzewich
Updated 04/01/21
Rosemary Salt

The Spruce / Christine Ma
Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 192 servings
Yields: 4 (8-ounce) jars
Nutritional Guidelines (per serving)
0 Calories
0g Fat
0g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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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 2358mg 103%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 0g
Vitamin C 0mg 0%
Calcium 2mg 0%
Iron 0mg 0%
Potassium 2mg 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. These 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. Homemade rosemary salt also makes a great edible gift for the gourmets in your life—especially since it has a lengthy shelf-life.

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.

    Rosemary Salt ingredients

    The Spruce / Christine Ma

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

    rosemary leaves and coarse salt in a food processor

    The Spruce / 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.

    rosemary and salt mixture in a food processor

    The Spruce / Christine Ma

  4. Pour the kosher salt into a medium bowl.

    Kosher salt in a bowl

    The Spruce / Christine Ma

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

    rosemary-salt mixture combined with kosher salt in a bowl

    The Spruce / Christine Ma

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

    rosemary and salt mixture on a baking sheet

    The Spruce / Christine Ma

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

    Rosemary salt in a small jar

    The Spruce / Christine Ma

  8. Enjoy.

How to Use

This herbal salt can be used in a variety of ways, from sprinkling on cooked eggs, avocado toast, and fresh tomatoes. It is also the perfect seasoning for all types of potatoes, roasted and grilled chicken, roasted vegetables, pork roast, and lamb chops.

Tip

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.