Rosemary Salt – For a Delicious Finish

 

 Rosemary is one of my favorite herbs. It is wonderful on roasted vegetables and on chicken, fish, or shrimp. But here is a new favorite – rosemary salt! It is so simple to make and will add a delicious finishing touch to many of your favorite dishes. I like it best on roasted or fried potatoes and baked (or fried!) potato chips. I also love it on ANY roasted vegetables or meats.
This is one of the simplest things you will ever do!


You need:
coarse kosher salt
fresh rosemary

Gather fresh rosemary. If the stems are woody, strip the leaves off. If you gathered soft tips that you were able to pinch off with your fingers, then you can use stems and all. In a bowl layer coarse kosher salt and rosemary. You will use more salt than rosemary. Leave this uncovered just overnight. By morning the salt will have absorbed all the moisture (and flavor!) from the rosemary. Finally, put it in a covered jar, and it is ready to use!




     I like to use this as a “finishing” salt. By that I mean that after a dish is cooked I then add this last touch so that the flavor hits the tongue just right.  I often use plain chopped rosemary IN the dish as it is cooked and then add the special salt at the end for layers of flavor.