How to Make Rosemary Salt

In the middle of winter, one of the only plants that is still alive in my garden (our front yard container garden) is rosemary.  Seeing that lovely little plant thriving is what inspired me to write this post.

This rosemary salt recipe is very simple, and gives your dishes a fresh herb taste in these dark days of winter. 

Why rosemary?

Rosemary is a great addition to various dishes, and tastes delicious with chicken, beef, pork, and lamb. It also goes well on potatoes, breads, crackers, and cheeses. 

What is rosemary salt?

Rosemary salt is an infused salt made by blending fresh rosemary with a coarse-grain salt. It adds a great depth of flavor and can be used on many dishes as explained above. 


Why make rosemary salt?

It’s an easy way to add flavor to your food. It is also a great way to preserve fresh rosemary. Rosemary when preserved this way will last up to a year whereas fresh rosemary itself will only last 10-14 days

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What if I don’t have fresh rosemary?

If you don’t have fresh rosemary you can find it in most supermarkets. You could optionally get ground rosemary, however fresh is best!

Supplies you may need: 

How to make rosemary salt: 


1 tbsp roughly chopped rosemary, removed from stem

1/2 cup coarse salt (you can use Himalayan saltSea saltMaldon saltKosher salt, but I would not recommend table salt because it is too fine.) 


  1. Combine the rosemary and the salt in a food  processor,
  2. Blend until it reaches your desired texture.
  3. Spread out on a flat surface like a baking sheet or 9×5 pan, and let dry completely for at least 4 hours. 

Note: If you blend it too long–it can cause the salt to become powdery. This is actually totally fine, and does not change the flavor at all! However, some people do not prefer this texture. 

Other tips and questions:

How to store rosemary salt:

Store in an airtight container for up to a year. You can freeze it too to help preserve the flavor. 

How to use rosemary salt:

You can use rosemary salt by substituting the same amount of regular salt in appropriate recipes. 

Why do you blend the rosemary and saly? 

The rosemary is blended in a food processor because when the rosemary is cut into small pieces, its oils will nicely coat the salt, and “infuse” their flavors in a more pronounced way. And the salt is a natural preservative. 

Why is it important to use coarse salt?

Since you will be putting the salt in a food  processor, which breaks the salt up into smaller pieces, you don’t want to use a salt that is already a fine-grain salt. Otherwise the salt will start to get powdery right away.

Printable recipe: 

Rosemary Salt Recipe

5 from 1 vote
Prep Time 10 mins
Drying time 4 hrs
Total Time 4 hrs 10 mins


  • 1-2 tbsp fresh rosemary leaves, chopped
  • 1/2 cup course salt


  • Combine the rosemary leaves and salt in a food processor.
  • Pulse until desired texture is acheived.
  • Spread out on a baking sheet or a 9x5 pan and let air dry for a few hours before storing.


I know it says to chop the rosemary leaves BEFORE putting them into the food processor. Well, I tried skipping this step and it did not work out well for me.  If you don't chop up your rosemary a bit into smaller pieces, you will blend your coarse salt down to a very fine, almost powdery texture before the rosemary leaves are small enough.
You can use any coarse salt, including Maldon salt, Kosher salt, sea salt, Himalayan salt (but don't use table salt as it is too fine). 
You can add 1/2 tsp of lemon zest to the food processor if you want to add a citrusy tang to this salt. 

Have you ever tried making rosemary salt or any other herbed salt? Comment down below!

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