Rosemary Salt Recipe | Homemade Herb Salt

Add 1/2 cup (120 grams) of sea salt, 1/4 cup (6 grams) of dried sage, and 1/4 cup (16 grams) of dried rosemary to the small bowl of your food processor.

Add the zest of one lemon to the bowl.

Blitz all the ingredients together in the food processor until everything is very fine and blended together.

Alternatively, you can use a herb or coffee grinder, or chop it finely by hand if you prefer a coarser texture.

Pour the blended salt mixture into a jar for storage.

If not using immediately, lay the salt out on a baking sheet and place it in the oven at 40°C (around 100°F) for about an hour to dehydrate it.

This step helps to remove moisture from the lemon zest to prevent mold. Ensure the salt is pantry safe after this process.

Equipment Needed

Spice Level: