Rosemary Salt is super easy to make and is sooo delicious. It is wonderful sprinkled over baked potatoes, popcorn, and I’m told, rubbed into roast meats.

Packed into small jars, it also makes a lovely gift that’s cheap and useful.

Rosemary Salt

1 cup fresh rosemary leaves

3 cups course rock salt

In a blender or food processor, blend the rosemary first, add the salt and blend briefly a second time. That’s it!

It is important to wash the dust and dirt off the rosemary before you begin. You don’t want any surprises ending up in your finished product! Give your bunches of rosemary a good rinse and leave to dry overnight.

When dry, strip the leaves off the twigs. To do this quickly and easily, hold the tip of twig and rub your thumb and forefinger downwards. Remove any woody pieces and any discoloured or dead leaves. Put the fresh leaves in a blender and blend for thirty seconds or so till ground to a workable powder.

You can keep the twigs; they make excellent skewers for vegetables or bits of lamb. You can also put them in a jar of apple cider vinegar and leave to macerate for a fortnight. Rosemary infused apple cider vinegar makes a lovely rinse for oily hair. It’s also amazing over hot chips ;-)

Add the salt to the blender and blend very briefly. Ten seconds or so should do it. Any longer and you will end up with salty rosemary flavoured dust. I like to stir in one cup of sea salt flakes after blending for a bit of texture. Decant into jars and enjoy. It’s that easy!