Rosemary Salt
Servings: 25 servings
Calories: 0.1kcal
DIY Rosemary Salt. Easy to make. Use on meat, poultry, veggies and more, add a little shaved truffle and make it Truffle Salt, or and shaved dried mushroom for mushroom rosemary salt.
Print Recipe
Equipment
- 1 small mason jar
Ingredients
- ½ cup Kosher or sea salt
- 1 TBS Fresh Rosemary minced fine
- Optional: 1 teaspoon lemon peel, zested and minced fine
Instructions
Option 1 For coarse salt
- Pull Rosemary leaves from sprigs and mince as fine as you can get it.
- Toss well with salt (add in lemon zest here if adding).
- Spread out on parchment paper lined baking sheet and allow to sit in a dry place for 24-48 hours.
Option 2 for finer salt
- Blitz minced Rosemary and salt (and lemon zest of adding) in small food processor or high powdered blender for a finer salt.
- Spread out on parchment paper lined baking sheet and allow to sit in a dry place for 24-48 hours.
Notes
To speed up the drying process, preheat oven to 200 degrees. Lay prepared salt mixture on parchment paper lined baking sheet. Turn oven off, place baking sheet inside and leave overnight.
Store in a small mason jar or spice jar.
Nutrition
Serving: 25servings | Calories: 0.1kcal | Carbohydrates: 0.02g | Protein: 0.003g | Fat: 0.005g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.001g | Sodium: 2263mg | Potassium: 1mg | Fiber: 0.01g | Vitamin A: 2IU | Vitamin C: 0.02mg | Calcium: 2mg | Iron: 0.02mg