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.
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)
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.