Rosemary salt recipe

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white and green flowers are in the middle of a pile of salt with text overlay that reads homemade rosemary salt

Herbal salts are so awesome, easy to make and a great way to use herbs. Rosemary is a wonderful herb. This rosemary salt recipe is a great way to preserve rosemary leaves from your rosemary plants to use in all kinds of ways throughout the year! This easy rosemary salt recipe can be used as a finishing salt or to season fish, chicken, pork or beef. Rosemary is also a good vegetable seasoning, especially for baked potatoes. Herbal salts are also very thoughtful gifts for any occasion!

easy no knead rosemary sea salt bread recipe

Discover the joy of baking with this easy No-Knead Rosemary Sea Salt Bread recipe! Experience the delightful aroma and warm, fluffy texture of homemade bread without the hassle of kneading. This simple recipe combines fresh rosemary and sea salt for an extraordinary flavor that pairs perfectly with soups, salads, or a drizzle of olive oil. Perfect for novice bakers and seasoned cooks alike, enjoy the satisfaction of creating your own artisan-style loaf at home!

a wooden spoon is being used to mix up the ingredients for an appetizer

Learn how to make a simple citrus & herb-infused flavored salt with fresh rosemary, orange & thyme. It's perfect for seasoning & finishing foods like poultry, fish & vegetables and makes a wonderful homemade gift for the foodies in your life. Fix a batch today in less than an hour! (gluten-free, dairy-free, whole30 friendly, low-carb & vegan)

rosemary garlic and lemon salt on a plate

The flavors in this fresh herb salt are reminiscent of the Mediterranean. Fresh herb salts require some drying time to make it shelf stable. If you're short on time, you could pop this salt in the dehydrator or in the oven on the lowest setting to speed up the drying process. Sprinkle this salt on roasted veggies, pasta, potatoes, and more!

Herb salt in a glass jar with a lid.

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fresh herbs, garlic and salt rub recipe

Grilling season is here and with it the use of rubs and fresh herbs. Today I choose to use them as fresh and in a different matter. As I perusing some very old preserving/canning cookbooks, a recipe for storing fresh vegetables with sea salt popped up. Salt is a natural preserver. I only buy capers under sea salt as I do love how it keeps the flavor. Therefore it seemed only natural that if we can store vegetables, why not fresh herbs?

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