rosemary-citrus salt

I’ve been taking a break from canning. I canned and canned and canned before Christmas (and didn’t even blog half of it), so the thought of standing over the proverbial hot stove for an hour after spending another hour peeling, dicing, and otherwise prepping a small mountain of fruit sounds a little unattractive right now. But you might remember I mentioned that I am currently in possession of more dried rosemary than God. I’ve picked about a fifth of it off its branches, and that alone made three cups. All told, I will probably have 15-20 cups of dried rosemary. (Not that I’m complaining! I like rosemary. And if you know me, you probably have some rosemary-spiked treats in your future.)

food processor with orange zest, rosemary, and salt

Speaking of treats, a friend of mine recently experienced a gift-giving occasion of the bridal kind. I got her the standard kitchen-y things off her registry, but I also wanted to give her something special, something from my kitchen. She knows I can, but I don’t think she had ever tried any of my projects, and her bridal shower seemed like the perfect time. I put together a small basket of registry items, some marmalade I had stashed away from the Christmas preserving extravaganza, and this rosemary salt.

rosemary citrus salt

Guys, it’s delicious. It would be good on the rim of a cocktail glass (for the right kind of peppy, herby, adventurous cocktail), on popcorn, sprinkled on chicken or potatoes, or even on fresh veggies like cucumbers or tomatoes. I’m sort of swooning right now thinking of how exciting a little of this would be on watermelon, or on your next batch of homemade chocolate truffles. And here’s a pro secret: Homemade finishing salts are super easy and inexpensive to make! A box of kosher salt and some fresh herbs could keep you in homemade gifts for a long, long time, and all you need to shell out for is cute packaging. The Kitchn has a great post that suggests some great combinations, if you’d like to venture beyond rosemary and citrus.

jar of rosemary citrus salt

Rosemary-Citrus Salt
Adapted from Edible Austin
Makes 1/2 cup flavored salt

You will need:
2 tbsp. dried rosemary
2 tbsp. fresh orange or lemon zest
1/2 c. kosher or other coarse salt

Process all ingredients in a food processor until rosemary and citrus are chopped fine. Store in an airtight container up to 2 months.

punkdomestics

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3 thoughts on “rosemary-citrus salt”

  1. Does the citrus zest need to be dried before adding to the salt? I’m thinking about making this the favor for my wedding, but I don’t want the salt to get all clumpy if I make it a little ahead of time.

    1. Hi there! No, the citrus doesn’t need to be dried first. Pulverizing everything in the food processor means that everything should be evenly distributed. If you want, though, you can spread the salt on a cookie sheet lined with parchment paper, and dry it in an oven at 200 degrees for an hour or so. Just let it cool before you jar it. It would make an awesome wedding favor!

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