Rosemary Salt

Step 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.

Step 2

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)

Step 3

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.

Step 4

Mix: Measure out 3 teaspoons of the rosemary powder and mix in a small bowl with the salt.

Step 5

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.