Makes Four (8-ounce) Jars of Rosemary Salt
Prep Time: 10 minutes
Total Time: 10 minutes
- 1 cup packed fresh rosemary leaves
- 1 cup coarse salt
- 3 cups Kosher salt (or other flake-style salt, like sea salt)
Add the Kosher salt to a bowl; stir in the rosemary salt mixture and combine thoroughly. Spread out on a baking sheet to dry for a few hours and then transfer to jars with tight fitting lids. Keeps indefinitely.