The combination of herbs and salt pairs well with chicken and pork, vegetables, and more. Phew! That's a lot of versatility, isn't it? If you thought making your rosemary salt would be tricky or take a lot of time, think again.
I will show you how to make your own aromatic fresh rosemary salt in less than 10 minutes. You don't even have to set up your teakettle.
- Why make rosemary infused salt?
- Recipe Ingredients
- Sea salt vs. kosher salt: what type of salt for herb salt?
- Step by step process
- How much rosemary salt should you use?
- Recipes with rosemary salt + storage
- FAQ and expert tips
- More food gift ideas
- 📖 Recipe
- Did you make this seasoning salt?
- More Recipes
- 💬 Comments
Why make rosemary infused salt?
Rosemary is a plant that grows in warm, dry climates. It has small green leaves used for cooking or as herbs to flavor meat and vegetables.
Usually, it's chopped finely with salt before roasting or frying food to make seasoning blends. Seasoning salts can add flavor to any dish. During the cooking process, sprinkle rosemary on top of dishes to infuse its flavors into the dish at its peak moments of taste and texture.
Rosemary salt is a seasoning made from rosemary and salt is easy to make and can be used as a condiment or flavoring for food and sweet and savory dishes. It does not require unique ingredients or tools. Just mix rosemary and salt, store in an airtight container, and use as needed!
To make this recipe, you'll need:
You can purchase fresh rosemary in the produce section of your local grocery store. You can buy dried rosemary and make a quick salt mixture, but the flavor will suffer. Instead, buy or grow fresh rosemary and dry it yourself. Keep rosemary away from heat and light, which could damage the herb's volatile oils.
If you're looking for a way to make your own rosemary salt, we've got you covered. But first, you'll need to gather some tools and ingredients.
I love my food processor. I use it to make all sorts of food, from sauces to desserts to dressings and marinades. And now I can add rosemary salt to the list. This recipe calls for a food processor, which can be found here.
It really is super simple to make, but the taste is incredible! If you don't have a food processor, you can also use a mortar and pestle set like this one here if you have one. It creates a finer texture that helps the rosemary flavor blend perfectly with the salt in your mouth, but—spoiler alert—a food processor totally works too.
Once you've made your rosemary salt, store it in a mason jar like this one: link. The mason jar is a good standard for storing spices if you are making a cup or more, and it keeps them fresher and better-tasting for longer.
The rest of the ingredients are simple: kosher salt and fresh rosemary. Now that you have all of your ingredients and equipment, let's make some delicious rosemary salt!
Sea salt vs. kosher salt: what type of salt for herb salt?
Herb salts are a great way to add flavor and color to a variety of dishes. One of the most important aspects of making a flavorful herb salt is choosing the right salt. The two most common types of salt that can be used are sea salt and Kosher salt, but which one is better?
The key to deciding which type of salt to use is understanding how each type of salt will affect your herb salt. Sea salts have a more complex taste profile than Kosher salts do, so they tend to bring out the flavor in the herbs you use. But some sea salts may be too strong for lighter flavors like lemon or rosemary.
Kosher salts are milder, so they can be used with any herb and won't overpower the flavor. However, you may need to adjust the number of herbs you use in order to achieve the same level of flavor from your Kosher-salted herb salt as you would from one made with sea salt.
Ultimately, both types of salt will work well in your herb salt recipe. It's up to you to decide what flavor profile you prefer and adjust accordingly!
Step by step process
Rosemary's fragrant leaves and pine aroma have tickled noses for thousands of years. Ancient Greeks cooked with rosemary in roasting pans to keep the aromatic smells and tastes from escaping. Making your own rosemary salt is just as easy as it sounds.
I love this method because it released the freshest fragrance into the air and onto the food. We're cooking with it for similar reasons: to add a burst of flavor and aroma that can elevate any dish. Make this recipe in a few short steps:
Step 1: Gather ingredients and tools. You'll need one cup of course sea salt and five to six rosemary sprigs.
Step 2: Remove the needles from the rosemary sprigs by pulling off the needles as much as you can, or by chopping off the stems.
Step 3: If you're using a food processor, chop the needles into smaller pieces. If you're using a mortar and pestle instead, grind them down into a powder. The reason you want to pulverize the rosemary leaves is so the flavor of the rosemary can be released. If you don't do this, your final product will taste more like salt than rosemary.
Step 4: Mix the rosemary with the salt in a bowl or food processor. Add more rosemary for a stronger flavor if you like.
How much rosemary salt should you use?
Salt is one of the essential seasonings of food and is required to preserve meat and fish, but it also plays a role in cooking (notably in the recipes of many different foods). It's a common question—what's the right amount of rosemary salt to season food with?
And while there are no definite answers, we've tested and tried to find the perfect formula. It's all dependent on the type of food you're seasoning and what you're trying to achieve, so it's hard to have a set recipe.
First off, you have to consider the type of food you're seasoning. If you're seasoning something like pasta or stir-fry, you only need about half a teaspoon. But if you're seasoning meat or vegetables like potatoes or broccoli, it's best to go for about two teaspoons.
There are some recipes out there that claim it should be one teaspoon per pound of food, but that can be really overpowering depending on what you're using it for. I recommend going for around two teaspoons of rosemary salt no matter what kind of food is involved. That way you can achieve just the right balance of flavor and not overwhelm your dish with too much rosemary flavor.
On most occasions, salting is an easy process — either the salt is added during cooking or later at the table — however, some recipes require salt to be added extremely early in preparation before certain ingredients begin to break down.
Recipes with rosemary salt + storage
Rosemary salt is an excellent seasoning for both meats and potatoes. This rosemary salt recipe is perfect for making turkey breasts or mashed potatoes in the Instant Pot. This seasoning mix is also suitable for roasting or pan-frying veggies.
- It adds flavor and nutrients to whatever you're preparing. However, it's important to use the right amount in each application or your food will be too salty. Here are some guidelines:
- For most recipes, add ¼ teaspoon of rosemary salt per serving. This should be enough to season the average meal.
- If you plan to serve the dish with other sauces or condiments, reduce the amount of rosemary salt accordingly.
- If you're just adding rosemary salt to meat or fish before cooking, place ⅛ teaspoon of rosemary salt directly on top of each serving.
- This should be enough for most recipes with two servings or less, but if you're preparing a larger item for dinner, double the amount of rosemary salt used.
**It is important that you are not using any other form of salt in your recipe when using rosemary salt as it will overwhelm the flavors of the dish.**
You can store rosemary salt for a long time in the right environment. Keep the salt in a moisture-free and cool place. A glass jar that seals airtight is perfect.
FAQ and expert tips
Infused salt is generally a coarse salt infused with a flavor such as herbs, citrus, floral, or even wine!
The drying process depends on how intense of a flavor you are trying to go for if you are using fresh or dry herbs and the moisture level.
Rosemary is a popular seasoning for meats, fish, and vegetables. In addition, rosemary is often used to flavor lamb dishes and add flavor to gravy or sauce.
The easiest way is to tie harvested stalks in bunches with butcher's twine and hang them in a dry place.
Hang your rosemary in a dry place, like a closet or in a cabinet, out of direct sunlight. Find a spot where the air will not be disturbed, and the rosemary will not be damaged.
Rosemary salt will last for months if stored properly.
To make rosemary salt that dude can cook, you need to find a rosemary plant and make sure it has fresh leaves. You then need to wash the plant and dry it.
Finally, you need to crush the leaves into a fine powder and mix it into a bowl of sea salt once fully ground.
Add more herbs to your rosemary salts like fresh thyme, basil, and lavender; start with a few springs and add more if need
ed, but think about what flavors you use regularly and the herbs that work with them.
Lemon zest is also a bright addition to an herbaceous flavored salt. Try other types of citrus to see what works for your flavor combinations.
More food gift ideas
Seasoning salts are an effortless way of using leftover rosemary and making a great homemade gift. In addition, swap rosemary with other fall herbs or spices to make different salt flavors.
Seasoning salts are a great gift, whether you are looking for a hostess gift or a basket for a new neighbor. Other gifts such as fermented garlic honey or some honey-preserved lemons are other ideas for a foodie.
- 6-7 sprigs of rosemary
- 1 cup of course sea salt
Why is it that some of the most simple ingredients can create the most delicious meals?
- Chop or break off the rosemary leaves from their stems
- Add them into a blender or food processor with a cup of salt
- Blend until the salt has absorbed much of the oil from the rosemary.
- Store in an airtight container.
It's important to note that the fresher the ingredients you use are, the better your finished product will be! If you can't find fresh herbs, dried versions work just fine too—but keep in mind that they may not be as flavorful as their fresh counterparts.
Nutrition Information:Yield: 32 Serving Size: 1
Amount Per Serving: Calories: 1Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3537mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
Did you make this seasoning salt?
If you made this recipe, please drop a comment below! I'd love to hear how it tasted. If you loved it or have something to share, feel free to give this recipe a 5-star rating; it means a lot! I look forward to connecting on Facebook and Pinterest.
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