I love finding different uses for herbs. We have lovely Rosemary in our garden and I decided to use it to make Rosemary Salt.
It is easy, does not take much time and its application in the kitchen is well appreciated.
Here's how I made it:
I used a few sprigs of freshly picked rosemary.
I removed the rosemary leaves from the sprigs. I needed about 3 tablespoons of leaves.
Grind the leaves to powder in a stone mortar.
I mixed with ½ cup of coarse sea salt - according to the original recipe they also add lemon zest. I didn't add it, but you can see the recipe here
I placed the resulting mixture on baking paper and dried in the oven for about 3-4 hours, then transferred to a glass jar.
We use it as a seasoning when preparing baked potatoes and all kinds of vegetables, for sprinkling on greased slices of bread.
