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–+ servings
pot of rosemary salt in black pot on white surface.
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5 from 3 votes

Rosemary Salt

Easy to make in 5 minutes using ingredients you'll probably already have at home or in the garden!
Prep Time5 minutes
Total Time5 minutes
Course: Side Dish, sides
Cuisine: American, British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 30
Author: James Wythe

Equipment

  • Chopping Board
  • sharp knife
  • small mixing bowl
  • grater

Ingredients

  • 75 g flakey sea salt (or coarse)
  • 2 sprigs fresh rosemary (see substitutions)
  • 1 tsp garlic powder
  • 1 lemon for zesting
Metric - US Customary

Instructions

  • Firstly, zest the lemon and finely chop the fresh rosemary.
  • Add the lemon zest, rosemary, garlic powder and sea salt to a small mixing bowl and mix until well combined and it's ready to mix into dishes.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store:The best thing about this salt is its shelf life. I leave this flavoured salt in an airtight container at room temperature for up to 6 weeks at a time (although it is normally all gone by then!)
To Freeze: I wouldn’t recommend freezing this recipe.
Tip 1: Using a good quality flakey sea salt works the best here.
Tip 2: If you don't want to use lemon zest then just leave it out.
Tip 3: Make sure to try it on my air fryer chips or Hasselback Potatoes.

Nutrition

Calories: 0.3kcal | Carbohydrates: 0.1g | Protein: 0.01g | Fat: 0.01g | Saturated Fat: 0.01g | Fiber: 0.05g | Sugar: 0.01g