Rosemary & Sea Salt Recipe

Prepare herbs

Wash the rosemary and thyme sprigs. Pat dry thoroughly with paper towels and let air-dry for 10–15 minutes so no surface moisture remains. Strip rosemary leaves from the stems and finely chop them with a sharp knife until the pieces are small (about the size of coarse salt granules). Finely chop the thyme leaves if using. Zest the lemon with a microplane or fine grater, avoiding the white pith.

Combine salt and herbs

Place the 1 cup coarse sea salt in a medium bowl. Add the 2 tablespoons finely chopped rosemary, 1 teaspoon thyme (if using), 1 teaspoon lemon zest (if using), and 1 teaspoon cracked black pepper (if using). Mix thoroughly with a spoon or spatula until the herbs are evenly distributed through the salt.

Drying and marrying flavors

Spread the herb-salt mixture in an even layer on a parchment-lined baking sheet or plate to allow the salt to dry and the flavors to marry. Leave at room temperature, uncovered, for 1–4 hours, stirring once or twice. If your kitchen is humid, dry the mixture in a low oven: preheat to 175°F (80°C), place the sheet in the oven for 10–20 minutes, checking and stirring once; remove as soon as the herbs are dry to the touch (do not brown).

Pulse for texture (optional)

For a finer, even-texture finishing salt, transfer the dried herb-salt to a small food processor or spice grinder and pulse 3–6 times until you reach the desired coarseness. Do not over-process into a paste. Pulse gives a consistent distribution of herb and salt and lightly releases oils from the rosemary for fragrance.

Store

Transfer the rosemary and sea salt to an airtight jar or container. Press down lightly to compact and seal. Label with date. Store in a cool, dry place for up to 3 months for best flavor (flavor gradually fades after that).

To test and use: brush a small amount of extra virgin olive oil onto a piece of toasted bread or a roasted vegetable, then sprinkle a pinch of the rosemary sea salt to taste. Use as a finishing salt for grilled fish, roasted potatoes, steaks, roasted vegetables, or sprinkled on focaccia before baking. For gifting, tie a rosemary sprig to the jar and include a note with suggested uses.