Titel: How to Make Rosemary Sea Salt at Home

This rosemary-infused sea salt is an easy way to add herbal flavour to your everyday meals. Blend, dry, and jar for a simple but powerful seasoning that’s great on everything from veggies to popcorn.

Making rosemary salt

Learn how to make rosemary sugar with unrefined cane sugar and fresh rosemary. A gourmet addition to baked goods, teas, and popcorn.

Serves:

350 ml/ 11.2 ounces

Time to Prepare:

5 min

Time to cook or cure:

1-7 days

Skill

Dehydrating/ drying

Serves:

350 ml/ 11.2 ounces jar

Time to Prepare:

20 min

Time to cook or cure:

1-7 days

Skills:

Dehydrating/ drying

Ingredients & Tools

Ingredients

4 tbsp Fresh rosemary (washed, dried, and chopped)
350 ml jar of filled with sea salt (enough to fill your jar)

Tools

Blender
Dehydrator (or oven tray)
1 small glass jar
Funnel
Label and marker

Useful guidelines

Works beautifully in marinades and as a popcorn topping.
Use a good quality dry sea salt
You can mix 50/50 with rosemary salt for a sweet-savory popcorn sprinkle!

Directions

Simply follow these steps in order to make rosemary sugar

Wash and thoroughly dry the rosemary.
Roughly chop the rosemary leaves.
Blend chopped rosemary with salt until evenly mixed.
Spread mixture onto a dehydrator tray or oven tray.
Dry at 30°C (86°F) in dehydrator for 6–12 hours, or in the oven at the lowest setting.
Once dry and crisp, funnel into a jar and label. optionally blend it once more to mak it smooth.

Storage

Store in an airtight container away from heat or sunlight.
Best used within 6 months.
Keep a silica gel pack in the jar to avoid clumping if you live in a humid climate.