Dec 03, 2020, Updated Jan 12, 2024
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Homemade rosemary salt is an easy way to add flavor to many different dishes. No need for store bought, you can make this easy spice blend with just 3 ingredients.
Making your own seasoning blends like, all-purpose chicken seasoning, is super easy to do. The great thing about making these mixes yourself is that you can adjust the seasonings to your preference and is more budget friendly than the store bought mixes.
This flavorful rosemary salt is a great addition to your spice rack and it also makes a wonderful gift. I love putting the mixture in a cute jar with a ribbon and gift it with some nice olive oil and fresh loaf of bread.
Why I love this recipe
- Flavor: This salt adds a flavor infusion to many dishes.
- Easy: Just 3 ingredients needed to make this recipe.
- Versatile: Use for a variety of things like adding to vegetables, put in olive oil with crusty bread, or as a finishing salt for fish or french fries.
Salt: I like to use coarse sea salt for this blend because you will be adding it to a food processor. Feel free to use kosher salt or Himalayan sea salt.
Fresh Rosemary: Rosemary is an herb that has a slight woodsy and earthy flavor.
Lemon Zest: You can leave this ingredient out but I find it adds a fresh, element to the spice blend.
How to make rosemary salt
- Remove rosemary leaves from the stem. Spread salt, rosemary leaves and lemon zest of foil lined baking sheet. Bake at 200 degrees F for 10-15 minutes.
- Pour salt mixture into food processor and pulse to chop up rosemary leaves.
- Store infused salt in an airtight container until ready to use.
What is rosemary salt used for?
There are so many ways to use this flavored salt. Sprinkle over fish, vegetables, chicken, eggs, and even popcorn. I also love mixing it with softened butter or olive oil to spread on bread. Here are a few of our other favorite recipes to use this infused salt:
- Don’t have a food processor, no problem. Finely chop the rosemary with a sharp knife. You can still use coarse sea salt or a fine sea salt.
- Try not to over bake the rosemary or it will burn. You could also leave the zest and rosemary out to dry for 1-2 hours instead of baking.
- Make sure not to blend the salt too much or it will become powder.
- Don’t use table salt for this recipe, instead use course salt or kosher salt.
How to store
Store this salt in an airtight container like a jar with lid. Keep in a cool, dry place. This should last about a year if stored properly.
More homemade seasoning mixes
- Sloppy Joe Mix – An easy to make blend that is great for making homemade sloppy joe sandwiches.
- Jamaican Jerk Seasoning – This seasoning is a mix of sweet, salty and spicy. Perfect for chicken and fish.
- French Fry Seasoning – Sprinkle this on vegetables, French fries, potatoes and more.
- Chili Seasoning – Use this to make a delicious pot of chili.
Let me know if you try making your own rosemary salt at home.
- 3/4 cup course sea salt
- 1/2 cup fresh rosemary leaves
- zest of a lemon
- Preheat oven to 200 degrees F. Line baking sheet with foil.
- Remove leaves from rosemary sprig. Spread salt, rosemary leaves, and lemon zest over baking sheet.
- Bake for 15 minutes remove from oven and let cool.
- Pour salt mixture into a food process or good blender and pulse until combined, about 6-8 pulses.
- Store in an airtight container.
Nutrition information is automatically calculated, so should only be used as an approximation.