This is a versatile recipe that can be used on many savory dishes. You can even change up the herbs to change the flavor.
Ingredients:
- 1 cup finely chopped fresh rosemary
- 3 cups coarse sea salt
- Large jar or container
Supplies:
- Quart-sized jar
- Cookie sheet or baking dish
- Spatula
Directions:
- If collecting rosemary on your own, do it in the early morning when the rosemary oils are best. Rinse under water and lay flat in a single layer on a towel to dry. Pat with a towel or paper towels to remove as much moisture as possible. Rosemary must be completely dry.
- Strip the leaves from the stems and finely chop.
- Spread the salt over a large baking dish or cookie sheet. Toss the chopped rosemary on tops of the salt using a spatula, mix into the salt and spread.
- Allow to air dry for about 4-6 hours or dry in the oven. To dry in the oven, turn the oven on the warm setting or the lowest temperature available. Place the baking sheet in the oven for 15-20 minutes, occasionally tossing with a spatula. Allow the rosemary to dry completely but do not burn or toast.
- Place the rosemary salt in a container to store. Makes about 3 cups.
- Use to flavor your favorite savory dishes.
You can find Rosemary featured in our product SinusClear®
Check out our staff favorite herbs here
