Last summer, Chicago had quite a few windy days (living up to its nickname, I presume). Unfortunately, my large potted rosemary bush took quite a hit, being knocked over several times, and even being blown off the balcony railing. As a result, several limbs were broken off which left me to figure out how to use up so much of one of my favorite Mediterranean herbs. Enter: Rosemary & Lemon Sea Salt.
Needless to say, I had a lot of rosemary, so I needed to come up with different uses for the kitchen. The marriage of this savory herb with brightness of lemon is really all you need for the perfect way to instantly cheer-up any meat or vegetable. I use it quite a bit on chicken dishes, along with roasted brussels sprouts, asparagus, and potatoes.
It’s important to dry out the mixture in the oven and keep it dry, but there’s no wrong way to combine these flavors. Experiment to your tastes!
Let me know your thoughts in the comments below!
Rosemary & Lemon Sea Salt
Ingredients
- 1 lemon zested
- 1 cup fresh rosemary
- 4 cups sea salt
Instructions
- Zest the entire lemon, making sure only to get the yellow rind, and not the bitter white pith.
- Clean the fresh rosemary, just to make sure no stems have made it into the batch.
- Add sea salt, rosemary and lemon zest to a food processor. Pulse until the rosemary and lemon zest are fully incorporated.
- Spread onto a foil-lined sheet pan. Bake in a 250ºF oven for 1 hour, stirring at the 30-minute mark.
- Let cool, and store in an air-tight container.
Notes
- Baking the sea salt allows for the zest and rosemary to fully dehydrate and infuse its flavors into the salt.
- Play with the ratios of lemon zest, sea salt and rosemary, and adjust to your liking. There’s no wrong way!
