Rosemary Salt Recipe

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.
Learn about The Spruce Eats' Editorial Process
John Mitzewich
Updated 04/09/20
Rosemary salt
Joan Ransley / Getty Images
  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Yield: 4 8-ounce jars (192 servings)
Nutritional Guidelines (per serving)
1 Calories
0g Fat
0g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 4 8-ounce jars (192 servings)
Amount per serving
Calories 1
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 2358mg 103%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Protein 0g
Calcium 5mg 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.)

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.

Ingredients

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

Steps to Make It

  1. Gather the ingredients.

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

  3. 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).

  4. Add the Kosher salt to a bowl; stir in the rosemary salt mixture and combine thoroughly.

  5. Spread out on a baking sheet to dry for a few hours and then transfer to jars with tight-fitting lids. Keeps indefinitely.

Recipe Tags: