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–+ servings
rosemary salt in a glass jar next to a lush rosemary plant
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5 from 4 votes

Rosemary Salt Recipe

Making rosemary salt for your spice cabinet is simple and so special! Putting your hand to a seasoning that will be used in homemade dishes is like adding in a cup of love before, during, and after cooking.
Prep Time5 minutes
Total Time5 minutes
Course: Condiment
Cuisine: American
Servings: 1 cup rosemary salt
Calories: 7kcal
Author: Mariana

Ingredients

  • 1 cup coarse sea salt or coarse Kosher salt
  • 1-2 tablespoons dried rosemary See notes if using fresh rosemary!

Instructions

  • (See notes if using fresh rosemary before beginning. If using dried, continue with instructions.) Put ½ cup of salt and your dried rosemary into a food processor. Pulse for 10-second intervals until the rosemary is finely chopped.
  • Add in the remaining ½ cup salt. Pulse for 10 seconds to combine.
  • Store in a labeled airtight container in a cool dark place for up to 1 year! Enjoy!

Notes

  • If using fresh rosemary: Preheat your oven to 200°F. Remove the stem and woody parts then finely chop and spread across a parchment-lined baking sheet. Check on it at around 10 minutes to see how dry it is. Add additional time as needed until it is completely dry. Once fully dried, remove and allow to cool to room temperature before use. (Ensure it is completely dried as you do NOT want any added moisture content in your salt!)
  • Add oven-dried lemon zest for a pop of citrusy deliciousness!
  • Store for up to 1 year in an airtight container in a cool dark place.

    • Nutrition

    Serving: 1teaspoon | Calories: 7kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 2326mg | Potassium: 20mg | Fiber: 1g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg