Rosemary is one of my favorite spices to use: veggies, meat, oil infusion. The fragrance alone relaxes me. But in Boston where we live a couple sprigs go for $2. The trick with Rosemary, and every other herb, is their short shelf life.
Where Rosemary flourished, the woman ruled. -Unknown
If this quote is true, my friend must be mayor of her city! This Rosemary bush grows wild and untamed in my dear friend’s backyard. Being a warm climate, it’s thriving all on its own.
I took a bag full, but quickly had to decide what to do with it.
Since I mainly use it in cooking, the easiest way to preserve the freshness, indefinitely, is to make it into an herb salt, or in this case…Rosemary Salt! It’s so pretty, it would make a great gift too.
As the name suggests, Rosemary + Salt = Rosemary Salt! I used an inexpensive Sea Salt, you can also use Kosher Salt.
After washing, dry it well. Rosemary releases natural oils that will make it a little sticky anyways, so trying to get it as dry as possible from the beginning is important.
I did a rough chop in the food processor. If you are not planning to ground the salt, than the Rosemary would have to be a lot finer. I added the salt to this and chopped it up again.
If the Rosemary was chopped finer, you could stop here! Mix 3 cups of sea salt to 1 cup packed cracked Rosemary.
I ground the Rosemary and sea salt together. It will feel almost like wet sand because all the natural oils that were released.
I picked up this jar from Walmart for $1.97. The labels are Martha Stewart’s line for Avery available at Staples. A 12 pack cost $2.99. Now anytime I want to add Rosemary to my grilled veggies or roasted lamb, just reach for my homemade variety! This will keep indefinitely.
Do you make or use herb salts?
— Isra(@thefrugalette) July 13, 2012