Select Category

Rosemary Salt

Rosemary Salt

  • Print


  • 12-14 sprigs of Rosemary
  • 6-8 sprigs of Sage
  • 1 1/4 cup Sea salt (highly recommend Maldon salt)
  • Zest of 1 lemon
  • 3-4 cloves Garlic, crushed


This beautifully fragrant combination of herbs will change the way you cook.

  1. Strip Rosemary from stem and add all ingredients into a food processor.
  2. Blend until you have a beautiful green salt.

Saves for up to 2 weeks in the refrigerator. Use on meat by rubbing meat with olive or avocado oil and then sprinkling with Rosemary salt. A little goes a long way. Also good on vegetables or bagels with avocado.