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Rosemary salt

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Ingredients for 1 servings:

  • 1 bunch rosemary, fresh
  • 200 g salt

Instructions

Working time approx. 10 minutes; Rest period approx. 28 days; Cooking/baking time approx. 1 hour; Total time approx. 28 days 1 hour 10 minutes

Clean the rosemary, pluck off the needles, and chop finely. In a tall, narrow jar with a twist-off lid, first fill a layer of salt about 1/2 cm deep, then another layer of rosemary about 1/2 cm deep. Repeat this process until the jar is full or until the rosemary is used up. Finish with salt. Seal the jar and let stand for a good 4 weeks. After this time, empty the contents onto a baking tray, discard any larger plant parts, and dry in the oven at 50-80°C for about 1 hour. These instructions are approximate, as I use the prunings from my rosemary plants in the fall to make this salt. The bottles that barbecue sauces are sold in are good jars.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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