I’ve made lemon salt, lemon sugar and rosemary salt a few different times, a few different ways over the last few years. I can’t really claim that this is a recipe, but rather a loose guideline…infused with a promise that anyone can make it. There are two varieties or methods of rosemary salt making that I have discovered: one is a moister salt made with fresh rosemary, and one is a drier, loose salt made with dry rosemary. Both are good, though I have found that using moist, undried rosemary lends a more intense flavor to the salt. Fresh rosemary leads to a clumpier, moist salt, which is good for rubbing on meats.
Ingredients & tools
Rosemary- (fresh, not dried or from the store, please)
Sea Salt (no crappy salt here) flakes or crystals
Spice grinder OR patience, knife and cutting board to finely mince rosemary
Jars for salt
Make sure that your rosemary is clean and free of bugs and leaves, especially if you have harvested it from neighborhood bushes. If you need to rinse your rosemary under water, give it time for the water to dry. Start by stripping the rosemary leaves from the main stem, and once you have a good pile of rosemary, mince until your rosemary is finely chopped. If you are lazy, and you have a spice grinder, throw your rosemary in there. One downside to this method is that you may end up with rosemary powder, which might be fine. Just be sure to clean your spice grinder well before use, or you’ll end up with a mystery blend of spices that tastes a little bit like rosemary, and whatever else was in there previously.
Now here is the hard part: (just kidding, there is no hard part) mix the rosemary and salt together, start with slightly more salt than rosemary, or perhaps just 50/50. You really can’t mess this up. Lots of rosemary, lots of salt. Pour your mixture into a lidded jar and shake. The sat should be punctuated by lots of green. If you find that your rosemary salt starts to clump over the next few days, its ok. The salt is pulling moisture from the rosemary, and all that moisture is nice, fragrant rosemary oil. Give your rosemary salt a few days to get friendly and fragrant, before use.
To everyone who kept on scrolling… surprise! There is another kind-of recipe here! As an added experiment, I left a few sprigs of fresh rosemary whole, and mixed them in with raw sugar to make rosemary sugar. We’ll see how this turns out, when I eventually use it in rosemary cocktails, or possibly to garnish Rosemary shortbread… or maybe something else.