It is that time of year – our gardens are roaring into full production. We’ve just started getting our tomatoes, but our peppers have been coming in for a couple of weeks and our eggplant will be ready for harvest by the end of the week. We’ve had a great crop of fresh herbs for almost two months now. We can’t use all the fresh herbs that we’ve grown, so we’re doing everything we can to preserve them. I’ve been making and freezing fresh basil pesto every week now, I’ve also started making flavored salts too. I made a half cup of rosemary salt this weekend and thought I’d share my simple recipe that is so easily scalable – make a half teaspoon or a cup, it’s the same process.
Here’s what you need to make a tablespoon of rosemary salt:
1 Sprigs rosemary, stemmed and roughed chopped
1 tablespoons sea salt
- Place the chopped rosemary and salt in a mortar and pestle (I didn’t use the M&P, I just used a knife to chop the salt and rosemary into a finer powder
You can use the rosemary salt on anything and everything that could use a little pop of rosemary! Try it as you roast some vegetables, on steaks or chicken before they hit the grill, or to finish off a salad. Personally, we love it on pork chops.
Do you make flavored herb salts? Do you have an easier process? What are your favorite flavor combinations and how do you use them?