Make your own rosemary salt! Rosemary salt is a fragrant, flavorful blend of coarse sea salt and rosemary. It’s a perfectly delightful seasoning for roasted vegetables, any kind of potato dish, or bread (especially focaccia!). It adds a savory, woodsy, herbal touch to dishes. Easy to make at home, simply pulse salt and rosemary in a food processor for a versatile, beautiful, gourmet seasoning with minimal effort.
Rosemary has a bold scent and flavor. It’s pine-like and kind of reminds me of eucalyptus, with its fresh, woodsy scent. I love it. I keep it on my porch near my front door so I can touch it (and smell it) every time I pass by. Rosemary by the front door is also supposed to bring luck.
The flavor of rosemary tends to be savory and slightly peppery, with earthy, minty undertones. It’s versatile and goes with many savory dishes and even a few sweet ones. Paired with good sea salt, it’s a combination of woodsy and briny that adds a gourmet touch.
Why Make Your Own Rosemary Salt?
Making your own rosemary-flavored salt is cost-effective, and simple, and lets you customize the flavor. The biggest reason I like to make my own is the cost factor. Rosemary salt sells for anywhere from $2.50 an ounce up (like this one here) to $6 an ounce or more. To be honest, the products are so lovely. But plain sea salt can be much less expensive. Good sea salt and a handful of rosemary and you can make rosemary salt yourself for just a few dollars for a large batch. The best part, you can make the grind as fine or coarse as you like and also control the amount of rosemary.
Homemade Rosemary Salt is a Great Edible Gift!
A jar of homemade rosemary salt in a pretty jar is a thoughtful and useful gift. You can even use vintage jars or your own jars to make a unique, budget-friendly, and flavorful gift.
This rosemary-flavored salt can be used as a delicious finishing salt for many dishes. Sprinkle on baked or mashed potatoes, french fries, and sweet potato fries … It’s also delicious on baked or air-fried tofu, or on tofu scrambles like THIS ONE, or beans, salads, and even popcorn. It’s also super tasty sprinkled on focaccia bread fresh from the oven.
Ingredients
There are only a few simple ingredients in rosemary salt. I used a blend of sea salt and kosher salt (linked below in recommended products) but any coarse sea salt and/or kosher salt will do. Himalayan sea salt would be pretty, too. The rosemary was fresh from my own plants, but sprigs of fresh rosemary, and even live plants, can be found at most larger grocery stores for just a couple of dollars.
How to Make Rosemary Salt
Place 1 cup sea salt, 1 cup kosher salt, and 1/2 cup rosemary into a food processor.
Process until the rosemary is chopped up moderately fine and the salt has also been chopped a little. The salt will stay fairly coarse, and that’s how it’s supposed to be.
Spread the rosemary salt on a parchment-lined baking sheet and let it dry at room temperature for a few hours.
Storing Rosemary Salt
Glass jars with airtight lids are perfect for storing rosemary salt. The salt will preserve the rosemary and if this mix is kept dry and stored in an airtight container in the pantry it should last a few to several months before the rosemary’s flavor and aroma start to fade.
Rosemary salt may start to clump together if it gets damp. If that happens, just break it up again with your fingers or, if it’s very clumpy, just put it in the food processor for a few spins, and it will be good as new.
Rosemary Salt Recipe
Rosemary salt is a fragrant, flavorful blend that combines earthy rosemary and coarse sea salt. Its piney, herbal notes enhance roasted veggies, breads, and grilled dishes beautifully.
Ingredients
- 1/2 cup loosely packed fresh rosemary leaves
- 1 cup coarse sea salt
- 1 cup coarse kosher salt
Instructions
- Start with fresh rosemary springs that are clean and dry. Moisture will make the salt clump. Pull the leaves off the woody stems and use only the leaves.
- Place the rosemary leaves and salt in a food processor and process until the rosemary is finely chopped.
- Store in airtight containers at room temperature for up to several months.
- This recipe can be easily doubled or tripled, or more, if you'd like a larger batch for gifts. It can also be just as easily halved for a smaller batch.
- The amount of rosemary can also be adjusted to the desired strength. Use more or less according to your own taste.
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Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.