By Misha Simon
Rosemary Salt 🌿 🧂
6 steps
Prep:7minCook:1h 3min
This is one of my go-to seasonings for literally anything and everything. You can keep it in its "raw" form, which still contains moisture (best to store in the fridge) or you can dehydrate the raw mixture and turn it into a shelf-stable powder!
Updated at: Thu, 17 Aug 2023 10:38:18 GMT
Nutrition balance score
Unbalanced
Glycemic Index
21
Low
Glycemic Load
0
Low
Nutrition per serving
Calories0.6 kcal (0%)
Total Fat0 g (0%)
Carbs0.1 g (0%)
Sugars0 g (0%)
Protein0 g (0%)
Sodium1292 mg (65%)
Fiber0 g (0%)
% Daily Values based on a 2,000 calorie diet
Ingredients
99 servings
Instructions
Step 1
Prep your ingredients by peeling the leaves off the rosemary and thyme and discard the stems. Then peel or zest one lemon and peels the skins off the garlic cloves.
Step 2
Combine everything in a food processor with the 1.25 cups of coarse salt and blend for 30 seconds to one minute
Step 3
I'd keeping in this raw form it's best to store in a fridge for longest shelf life
Step 4
You can also dehydrate the mixture by spreading it event on to a lined baking sheet and dehydrate at 200°F for one hour
Step 5
Take the salt (which will be stuck together but easily crumble apart) and food process one more time until it turns into a powder (or however fine you want the grains to be)
Step 6
This dehydrated powder will be shelf stable and should last for years
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