Rosemary Salt recipe | Homemade Herb Salt

Welcome to the episode, today we're making rosemary sage salt with lemon zest and garlic.

Use 1 cup of Maldon salt (you can also use kosher or sea salt).

Pick rosemary leaves off the stem.

Pick sage leaves, no need to chop them up.

Add the picked herbs to the salt in a bowl.

Peel 3-4 medium cloves of garlic and chop them a little before adding to the bowl.

Zest a lemon using a microplane, avoiding the white part to prevent bitterness, and add the zest to the bowl with the herbs and salt.

Blend the mixture in a Cuisinart, pulsing a few times to start, then blend for about 30 seconds.

If garlic sticks to the bottom, use a spatula to mix it, then blend for another minute.

Check the mixture; it should look like a beautiful green sand.

Equipment Needed

Spice Level: