Rosemary Salt Food

ROSEMARY SALT

Rosemary Salt image

Flavored sea salt is all the rage these days, but you can take advantage of your fall herb harvest, rosemary, mint, thyme, oregano and sage are ideal, and save yourself a bundle by making your own herbal salts according to the Fairmont Royal York's method.

Provided by Huskergirl

Categories < 30 Mins

Time 18m

Yield 1 serving(s)

Number Of Ingredients 2

Ingredients

3 ounces kosher salt or 3 ounces sea salt
1 bunch fresh rosemary or 1 bunch other fresh herb

Steps:

In a blender, combine 3 oz. kosher or sea salt with leaves from 1 bunch rosemary, chopped.
Whiz until rosemary is fine and salt is decidedly green.
Spread out onto a rimmed baking sheet and bake in a low oven, 225°F, until dry, about 15 minutes.
Break up with hands, and store in covered jars out of the light.
Sprinkle over focaccia, rub into steaks and roasts, mix a little into ground beef for patties or season a lamb stew, chops or kabobs.

Nutrition Facts : Sodium 1162.7

LEMON-ROSEMARY SALT

Lemon-Rosemary Salt image

Wonderful to use as a rub or to sprinkle over fish or chicken as it comes off the grill (or to sprinkle on most anything). It will keep up to 3 months if stored in an airtight container.

Provided by Chef Kate

Categories European

Time 6m

Yield 1 cup

Number Of Ingredients 6

Ingredients

2 garlic cloves, peeled and minced
1 garlic clove, peeled
1 cup coarse salt
2 lemons, zest of, minced
1 tablespoon rosemary, fresh, minced
1/2 teaspoon black pepper, freshly ground

Steps:

Place everything except the whole garlic clove into food processor and pulse until the salt is slightly ground and the ingredients combined.
Pour the salt mixture into a jar and push the whole garlic clove down into the salt; cover the jar.

Nutrition Facts : Calories 18.3, Fat 0.2, SaturatedFat 0.1, Sodium 113175.8, Carbohydrate 4, Fiber 0.7, Sugar 0.1, Protein 0.7

ROSEMARY SEA SALT

Rosemary Sea Salt image

Provided by Martha Stewart

Categories Food & Cooking

Yield Makes 8 cups

Number Of Ingredients 2

Ingredients

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

Steps:

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

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