New This Month

Rosemary Sea Salt

  • Yield: Makes 8 cups


  • 1 box (3 pounds) kosher salt (about 8 cups)
  • 2 bunches fresh rosemary, plus more for garnish


  1. In a large, high-sided saute pan, combine salt and rosemary. Place over medium heat, and warm through, about 10 minutes. Transfer salt and rosemary mixture to a container. Let cool 5 minutes, uncovered, and then cover with an airtight lid. Let stand at least overnight.

  2. When ready to fill containers, discard old rosemary. Fill desired containers with salt, and garnish top with a fresh sprig of rosemary; seal containers.

Reviews Add a comment