Rosemary Salt

Making your own herb salt is a fantastic way to enhance your dishes, whether during cooking or as a finishing touch. You can use this method with any herb of your choice, or experiment with citrus zest, a blend of herbs, or both for added flavor.

prep time 10 minutes |cooking time 120 minutes  

Ingredients:

-        1 cup sea salt (coarse for food processor, fine for hand chopping)  

-        ¼ cup fresh rosemary leaves (stems removed)  

Instructions:

1.      Prepare the Rosemary:

-        Wash and thoroughly dry the rosemary leaves to avoid moisture buildup.  

2.      Mix the Ingredients:

-        If using a food processor; combine rosemary leaves with coarse sea salt and pulse until finely blended. 

-        If chopping by hand; finely chop the rosemary leaves with a knife and mix with fine sea salt in a large bowl.  

3.      Dry the Mixture: 

-        Spread the rosemary salt on a baking sheet in a thin layer.  

-        Air dry for several hours or overnight.  

-        Alternatively, dry in the oven at the lowest setting (around 150°F) for 1-2 hours, stirring occasionally.  

4.      Store:

-         Transfer the dried rosemary salt to an airtight container or glass jar.  

-        Store in a cool, dark place for up to 6 months.  

Bon appétit.

Forough & Le Bon Nosh Team