03 March 2016

2016 31 Days of MOO No. 3 Rosemary Salt

Smashed potatoes with rosemary salt, garnished with fresh rosemary

This is one of my favourite ways to preserve the bright flavour of fresh rosemary. Rosemary salt takes about five minutes to make and can be stored indefinitely at room temperature. Try it on roasted potatoes, chicken and lamb.

Rosemary Salt

Ingredients:
1/2 cup finely chopped fresh rosemary leaves
2 tbsp rock salt, slightly crushed with a mortar and pestle (or use Kosher salt if you have it)

Method:
Mix together the finely chopped rosemary and the salt.
Pack into a clean glass jar.
Cover and store at room temperature away from direct light or heat. Shake the jar every couple of days. The salt is ready to use after two weeks.




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4 comments:

  1. Thanks Cath, i'll definitely be doing this as we have 2 large rosemary bushes to make the most of :)

    ReplyDelete
  2. Thank you! May I ask how long this salt stays fresh?

    ReplyDelete
    Replies
    1. A long time. The rosemary will eventually dry, the salt acts as a preservative.

      Delete
  3. Yum, this would also make a lovely gift!

    ReplyDelete

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