Rosemary Salt Recipe

Rosemary salt
Joan Ransley / Getty Images
  • 10 mins
  • Prep: 10 mins,
  • Cook: 0 mins
  • Yield: 4 8-ounce jars (192 servings)
Ratings (5)

By John Mitzewich

Updated 11/11/17

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.

What You'll Need

  • 1 cup rosemary (packed fresh leaves)
  • 1 cup salt (coarse)
  • 3 cups salt (Kosher, or other flake-style salt, like sea salt)

How to Make It

Put the rosemary leaves and coarse salt in a food processor. Pulse on and off about 8-10 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.

Nutritional Guidelines (per serving)
Calories 1
Total Fat 0 g
Saturated Fat 0 g
Unsaturated Fat 0 g
Cholesterol 0 mg
Sodium 2,358 mg
Carbohydrates 0 g
Dietary Fiber 0 g
Protein 0 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)