Rosemary Salt

From Food in Jars: Preserving in Small Batches Year-Round

Cookbook

Author(s): Marisa McClellan

Page 218

Cuisine: North American

Course: Condiments

preserving salt

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1 reviews, average rating 5.0 / 5

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BethNH

13 years ago

★ ★ ★ ★ ★ 5/5

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What a great idea for preserving some of the bounty from the garden!

Sea salt and chopped rosemary leaves are mixed and then baked in a low oven to dry the leaves and prevent the salt from clumping. The rosemary infused salt is then stored in half pint canning jars which are perfect for gift giving or adding to one's spice shelf.

This will be perfect rubbed over roasted or grilled chicken.

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