Lemon Rosemary Salt

Rosemary salt in a jar with lemon and rosemary scattered around.

This rosemary salt is a simple blend of fresh rosemary, coarse salt, and bright lemon zest for an easy finishing salt that instantly elevates everything from roasted vegetables to popcorn.

Prep Time 5

Cook Time 15

Total Time 20

Servings teaspoons (½ cup)

Calories 0.3kcal

Ingredients

▢ ½ cup coarse sea salt or kosher salt
▢ 1 tablespoon fresh rosemary leaves finely chopped
▢ 1 teaspoon lemon zest

Instructions

Quick Method (Fresh Rosemary Salt)

Place the rosemary leaves and lemon zest in a food processor or spice grinder.
Pulse several times until the rosemary is finely chopped.
Add to a bowl with the salt and mix.
Use immediately, or allow it to air-dry for several hours before sealing.

Oven-Dried Method (Best for Long Storage)

Preheat the oven to 200°F (95°C).
Place the rosemary leaves and lemon zest in a food processor or spice grinder.
Pulse several times until the rosemary is finely chopped.
Add to a bowl with the salt and mix.
Spread the mixture in a thin layer on a parchment-lined baking sheet.
Bake for 15–20 minutes, stirring once or twice, until the herbs are completely dry.
Cool fully, break up any clumps, and then transfer to an airtight container.

Notes

If using fresh garden rosemary, pick it in the morning when the oils (and flavor) are at their peak.
Make sure the rosemary is completely dry before processing to prevent clumping and extend shelf life. Wash and air-dry ahead of time, then pat dry before using.
Use rosemary salt as a finishing salt rather than during cooking—high heat can make the rosemary taste bitter.

Nutrition