How to Make Rosemary Salt
Rosemary Salt is a recipe I came up with after I bought some in San Francisco and then re-created it at home after my purchased version was gone!
(Years ago Kalyn’s Kitchen was part of Holiday Recipes at Oprah.com, and this was one of the recipes featured there. You can check out Spice Blends to Make for a Homemade Food Gift to see other spice blends I’ve enjoyed.)
We all know those amazing people who make incredible holiday treats like homemade candies and baked goods and give them out to friends, neighbors, and co-workers. Even back in the days when I was more interested in sugary treats, I was never one of those people. Still, even though I’m not a baker or a candy-maker, I do like to make something from the kitchen for a Christmas gift, and for many years I’ve created interesting blends of herbs and spices to give as little holiday gifts.
My idea to make Rosemary Salt was inspired by a bottle from Eatwell Farms that I bought at the Ferry Building Farmers Market when I went to San Francisco. All summer I ate it on tomatoes, grilled veggies, and chicken, and the first time I tasted it, I knew I wanted to try making some. This was simple to make, and I think it will be a treat for anyone you want to give it to for a homemade food gift.
How to Make Rosemary Salt:
1. I used a relatively inexpensive variety of sea salt crystals from the grocery store, and dried cracked rosemary from Penzeys. If you don’t have cracked rosemary you’ll need to buzz your rosemary in the food processor for a couple of minutes so each of the dried rosemary leaves is broken into several pieces.
2. I’m making herb blends for people at my school, quite a few people, so I can’t afford jars for this. I simply put the rosemary salt into a small plastic bag and stapled on a note about how to use the salt, with a Kalyn’s Kitchen card (designed by the fabulous Rand. Scroll down for the complete printable recipe for making this!
Suggested uses for rosemary salt:
- Use sparingly, as you would regular salt.
- Sprinkle on fresh tomatoes, cucumbers, or avocado.
- This is an excellent seasoning for eggs, potatoes, butternut squash, or chicken.
- Rosemary Salt is delicious on any type of roasted or grilled vegetables.
- 3 cups sea salt crystals
- 1 1/2 cups dried cracked rosemary (see notes)
- If you don't have cracked rosemary, measure rosemary and put into food processor with steel blade attached.
- Process about 2 minutes, until rosemary is broken into small bits.
- Add salt to the rosemary in food processor and process with steel blade less than one minute, until salt and rosemary are well combined.
- Don't process too long. You want this to still have a slightly chunky texture.
If you don't have Cracked Rosemary (affiliate link) you can buzz dried rosemary in a food processor.
This recipe created by Kalyn, inspired by Rosemary Salt purchased in San Francisco!