To make your own rosemary salt, all you’ll need is rosemary and salt! You can use fresh rosemary or dried rosemary. I will include instructions for both in the recipe below.
What type of salt for herb salt?
I prefer a nice coarse sea salt for this. I love using Maldon sea salt, but any good quality coarse salt will do.
Dried vs. Fresh Herbs
The herbs will eventually dry out, so I like to use dried herbs to start with. However, you can certainly use fresh herbs for this.
If you use fresh herbs, you’ll need to spread the salt mixture evenly on a cookie sheet and leave out for a couple of hours to dry. If you skip that step, the salt will stick together in the jar!
To speed up the drying process, you can bake the salt at 200F for 20 minutes.
How much rosemary to use?
How much rosemary you add to the salt is completely up to you! I found that about 1-2 sprigs of rosemary per 1 cup of salt worked really well. Add more or less depending on how ~herby~ you want the salt.
Additions to the Rosemary Salt
One of the best things about this recipe is that it can be adapted in so many ways. You can add lots of different things such as:
- Garlic Powder
- Dried Lemon Zest
- More herbs varieties
Step by step process:
- In a food processor combine all ingredients. Pulse 5-10 times until the herbs are ground and the texture is to your liking.
- If you are using fresh herbs, spread the mixture evenly over a cookie sheet and leave out to dry for a few hours. You may also opt to bake for 20 minutes at 200 F to speed up this process.
- Scoop the mixture into glass jars. Store in a cool dry place.
Adding the free printable gift tag: