This rosemary salt is delicious sprinkled over homemade fries, focaccia, on cooked meats and roast vegetables. Also in salad dressings and cheese muffins. Basically, you can use it in place of plain salt to add more flavour!
This quick Rosemary Salt recipe was created as a seasoning for homemade French fries which I also published today. But its uses extend far beyond just fries!
Sprinkle on Focaccia, use for poultry, lamb, steak, add into salad dressings, use for cheese muffins. Basically, you can use it in place of plain salt to add more flavour to things.
Rosemary salt is best made with fresh rosemary so you get really good rosemary flavour. You don’t get nearly as much flavour using store bought dried.
How to make rosemary salt
Dry fresh rosemary sprigs in the microwave – just 2 minutes. (See below for oven)
Grind into a powder (or crumble using fingers)
Stir with salt
Oven option – The rosemary can be dried in the oven – 15 to 20 minutes at 100°C/210F. But it’s difficult to pin-point the exact time at which the leaves are dry enough to grind before they turn bitter which can happen in less than a minute. Start checking at 15 minutes, and check every minute. Honestly, the microwave is faster and safer!
Isn’t the green colour of Rosemary Salt lovely? You certainly don’t get this colour if you use store bought dried rosemary!!
How to use rosemary salt
Rosemary salt is best used as a finishing salt, rather than sprinkling on things before cooking as rosemary is susceptible to burning and becoming butter. However, it can be used in place of plain salt when it’s mixed into things like batters for savoury muffins – suggestions listed below!
What to use rosemary salt for
Sprinkle on homemade fries – or store bought frozen fries
Sprinkle on Focaccia, scrambled or poached eggs, avocado toast
Mix with olive oil and dip in bread
Use in place of plain salt in Cheese Muffins, Mediterranean Muffins, Baked Vegetable Frittata, Frittata Egg Muffins, salad dressings, Better-Than-Dominos Garlic Bread, Cheesy Zucchini Bread (No Yeast)
Sprinkle on roast vegetables or potatoes and cooked proteins (just be mindful of salt already in the dish)
Store in an airtight container in the pantry. It will keep for a few weeks though the rosemary flavour will start to fade with time.
Share in the comments what you use it for! – Nagi x
PS I didn’t make a video because I thought this was quite straightforward. But if there’s enough demand, I’ll make a video – just shout out in the comments below!
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- 4 x 15 cm/6" sprigs of rosemary
- 1/2 tsp table salt (Note 1)
- Prep: Place a sheet of paper towel on a heatproof plate. Spread rosemary on the paper towel, then cover with another single sheet of paper towel.
- Microwave in 4 x 30 second increments on high until the rosemary leaves are fully dry and can be crumbled into powder between your fingers, but still a lovely vibrant green! (Note 2 for oven)
- Grind into a coarse powder in a mortar and pestle (or even with your fingers). Goal: some fine powder and some coarse little rosemary bits.
- Mix: Measure out 3 teaspoons of the rosemary powder and mix in a small bowl with the salt.
- Use: Sprinkle on homemade fries, cooked proteins, use in place of plain salt in cheese muffins, on focaccia and in salad dressings! Best used uncooked as the rosemary is susceptible to burning. Store in an airtight container in the pantry.
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