How to Make Rosemary Salt

This Rosemary Salt is easy to make and an amazing way to use an extra herbs that
you have growing in your garden.

Servings: 4 ounces

Author:

Prep Time
5 minutes

Drying Time
6 hours

Total Time
6 hours, 5 minutes

condiment

Rosemary salt

🧂 Ingredients

1 Dry the rosemary by hanging up the stalks or using a dehydrator until the
moisture is gone. If using a dehydrator, use the herb and spices setting to dry
the rosemary.
2 Remove the dried rosemary leaves from the stems.
3 Place the Himalayan salt and the dried rosemary leaves in a food processor. A
coffee grinder/herb and spice grinder or a mortal and pestle will also work.
4 Grind the mixture until you have a fine powder. You can also use a fine
Himalayan salt and cut up the rosemary leaves.
5 Add the salt mixture to your mason jar and add the lid. Shake to make sure the
rosemary is completely mixed through.
6 NOTE: Make sure the rosemary is completely dried before using as any moisture
left in the leaves can cause mould and other things to grow, which will cause
the salt to go off.
7 Store in an airtight container in the pantry. It will keep for a few weeks, with
the rosemary flavour fading over time.