Rosemary Salt
Add the rosemary salt to potatoes, focaccia or any savory dish for the
perfect extra little touch of home.
What You’ll Need
Fresh rosemary
Kosher salt
Frying pan with high sides
Stirring spoon or spatula
Storage containers
How to Make It
1. Combine
salt and rosemary in pan. Place over medium heat for 10 minutes, stirring
occasionally. Transfer salt and rosemary
mixture into a container. Let cool 5 minutes, uncovered. Cover with an airtight
lid. Let stand at least overnight.
2. When
ready to fill containers, discard rosemary. Fill containers with salt. Seal
containers.
2 comments:
I love this and have bushes of rosemary. I'm assuming one takes the rosemary off the stem. You say to discard the rosemary yet the picture shows it inside the jar. I'm confused. Could you clarify. Thanks.
Hi Wendy,
I placed the entire rosemary bunches in with the salt and some comes off the stems as it warms. I tried to get all of the rosemary out of the salt but it was pretty tough to do so I decided to not stress about it and just remove the stems. I placed some fresh sprigs of rosemary on the top of the salt to add some color when I gave it away.
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