• 50 Ratings
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Ingredients

Directions

  • 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.

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  • 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

50 Ratings
  • 5 star values: 8
  • 4 star values: 9
  • 3 star values: 25
  • 2 star values: 5
  • 1 star values: 3