Homemade Rosemary Salt Recipe

Introduction

This homemade rosemary salt is a fragrant and flavorful finishing salt that adds a fresh herbal touch to any dish. Made with just coarse sea salt and fresh rosemary, it’s simple to prepare and perfect for seasoning meats, vegetables, or even popcorn.

Ingredients

• 1 ½ cups coarse sea salt
• ½ cup fresh rosemary leaves (about 1 6″ sprig)

Instructions

1. Step 1: Line a baking sheet with parchment paper and set aside.
2. Step 2: Separate the rosemary leaves from the stems until you have ½ cup of leaves.
3. Step 3: Add the 1 ½ cups of coarse sea salt and fresh rosemary leaves to the bowl of a food processor fitted with the S-blade or the jar of a blender.
4. Step 4: Pulse the mixture until the salt reaches your desired consistency. Leaving it slightly chunky works well as a finishing salt.
5. Step 5: Spread the blended salt mixture evenly onto the prepared baking sheet.
6. Step 6: Place the baking sheet in the oven with the oven light on for about 2 hours, stirring at least once, until the salt is completely dry. Alternatively, let the salt dry at room temperature for 4–5 hours, stirring once or twice during that time.
7. Step 7: Check dryness by rubbing a bit of salt between your fingers; if it clumps, it needs more drying. When fully dry, it will spread like sand.
8. Step 8: Transfer the dried rosemary salt to an airtight container for storage.

Tips & Variations

• For a milder rosemary flavor, use less fresh rosemary or mix with other herbs like thyme.
• If you don’t have a food processor or blender, finely chop the rosemary and mix with salt, then dry as instructed.
• To intensify flavor, allow the salt mixture to sit for a day before drying.

Storage

Store your homemade rosemary salt in an airtight container at room temperature. It will keep its flavor and texture for several months. Use a dry spoon when scooping to prevent moisture. This salt does not require refrigeration.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried rosemary instead of fresh?

Fresh rosemary gives the best aroma and flavor when blended with salt, but dried rosemary can be used as a substitute. Keep in mind dried herbs are more concentrated, so use about half the amount and pulse less to avoid making the salt powdery.

How should I use rosemary salt in cooking?

Rosemary salt works beautifully as a finishing touch on roasted vegetables, grilled meats, and even salads. Sprinkle it just before serving to preserve the fresh herbal flavor and crunchy texture.

Homemade Rosemary Salt Recipe

---

★★★★★

4.8 from 140 reviews

• Author: lina
• Total Time: 2 hours 10 minutes (oven drying) or 4 hours 15 minutes (room temperature drying)
• Yield: Approximately 1 ¾ cups rosemary salt 1x
• Diet: Halal

Pin Recipe

Print Recipe

Description

This homemade rosemary salt recipe is an easy and flavorful way to create a fragrant finishing salt that enhances any dish. Combining coarse sea salt with fresh rosemary leaves, this recipe uses a food processor to blend the ingredients and gentle drying either in the oven or at room temperature to preserve the herb’s aroma and texture. Perfect for seasoning meats, vegetables, or sprinkling over salads, this rosemary salt adds a gourmet touch to your everyday cooking.

---

Ingredients

Scale 1x2x3x

Ingredients

• 1 ½ cups coarse sea salt
• ½ cup fresh rosemary leaves (about 1 6″ sprig)

---

Instructions

1. Prepare the baking sheet: Line a baking sheet with parchment paper and set it aside to ensure the rosemary salt dries evenly without sticking.
2. Separate rosemary leaves: Remove the rosemary leaves from the stems until you have about ½ cup of fresh leaves ready for processing.
3. Blend the salt and rosemary: In the bowl of a food processor fitted with an S-blade, or a blender jar, combine 1 ½ cups of coarse sea salt with the fresh rosemary leaves. Pulse the mixture until the salt reaches your preferred texture, ideally a bit chunky to maintain a beautiful finishing salt.
4. Dry the blended mixture: Spread the blended rosemary salt evenly onto the prepared baking sheet. Place it in the oven with the oven light on, drying for around 2 hours and stirring at least once to promote even drying. Alternatively, leave the mixture to dry at room temperature for 4-5 hours, stirring occasionally.
5. Check dryness: Test the mixture by rubbing it between your fingers. If it clumps, it still has moisture; if it falls apart like sand, it is fully dried and ready.
6. Store the rosemary salt: Once dried completely, transfer the rosemary salt into an airtight container to preserve its freshness and aroma for future use.

Notes

• You can dry the rosemary salt at room temperature if you prefer not to use the oven, but drying will take longer (4-5 hours).
• Keeping the salt slightly chunky enhances its appearance and provides a better texture as a finishing salt.
• Store in an airtight container away from moisture to maintain flavor and prevent clumping.
• Use this rosemary salt to season roasted vegetables, grilled meats, or salads for added herbal flavor.

• Prep Time: 10 minutes
• Cook Time: 2 hours (oven drying) or 4-5 hours (room temperature drying)
• Category: Seasoning
• Method: Blending
• Cuisine: Mediterranean

Keywords: rosemary salt, homemade seasoning, finishing salt, herbal salt, sea salt, rosemary recipe