Homemade Rosemary Infused Herb Seasoning Salt
An all-organic herb seasoning salt built on fresh rosemary. Good on roasted vegetables and meats, stirred into soups, or jarred up as a gift.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 1 cup or 6 cups
- Category: Seasoning
- Method: Oven
- Cuisine: American
Ingredients
Small batch (1 cup salt)
- 1 cup organic Himalayan salt
- 3 tablespoons fresh organic rosemary, finely chopped
- 2 tablespoons dried organic basil
- 2 tablespoons organic garlic powder
- 1 tablespoon organic ground black pepper
- 1 tablespoon dried organic thyme
- 1 teaspoon dried organic sage
Large batch (6 cups salt)
- 6 cups organic Himalayan salt
- 18 tablespoons fresh organic rosemary, finely chopped (about 1 cup plus 2 tablespoons)
- 12 tablespoons dried organic basil (¾ cup)
- 12 tablespoons organic garlic powder (¾ cup)
- 6 tablespoons organic ground black pepper
- 6 tablespoons dried organic thyme
- 2 tablespoons dried organic sage
Instructions
- Blend the fresh rosemary with the Himalayan salt in a food processor, or work it with a mortar and pestle, to release the aromatic oils. Spread the mixture evenly on a parchment-lined baking sheet.
- Bake at 200°F for 20 to 30 minutes, stirring every 10 minutes so the rosemary dries evenly and does not brown. Divide the large batch between several sheets if needed. Let it cool completely.
- Mix in the basil, garlic powder, black pepper, thyme, and sage.
- For a finer texture, pulse everything briefly in a food processor.
- Store in airtight jars in a cool, dry place.
Notes
It stays fresh and fragrant for months. The large batch makes good gifts, divided into small jars and labeled.