|Nutritional Guidelines (per serving)|
|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 fresh rosemary leaves (packed)
- 1 cup coarse salt
- 3 cups kosher 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. The texture should be similar to table salt; it will be damp and look almost like wet sand.
In a medium bowl, add the kosher salt.
Stir in the rosemary-salt mixture and combine thoroughly.
Spread out on a baking sheet to dry for a few hours.
Transfer to four 8-ounce jars with tight-fitting lids. It keeps indefinitely for use in your favorite recipes. Enjoy.
- Use another flake-style salt, such as sea salt, instead of kosher salt.