|My personal stash|
I've been wanting to make herb salt ever since an old boss whipped up a batch to sell for the Xmas holidays. And sell they did! While out on a walk yesterday, I gathered a bunch of rosemary growing 'wild' along the ped-path by my house. I already had a sack of sea salt in my cupboard for just such an occasion, and, this morning, I hopped online in order to find a decent rosemary salt recipe. There seem to be as many recipes as there are cooking enthusiasts, so I took bits from one recipe and combined them with another figuring that it couldn't be too hard to create a decent salt.
|The bounty and my cappuccino.|
6 tbsp coarse sea salt
6 juniper berries (crushed)
approx. one half cup rosemary (chopped)
Combine salt, juniper berries and rosemary in food processor. (I used a mortar and pestle to crush the juniper and chopped the rosemary by hand.)
Mix ingredients until the rosemary & juniper are finely integrated with the salt. Pour contents of mixer on a baking sheet (with sides) and bake for 15 minutes at 225 F.
Once removed from oven, lightly break up salt with either your fingers or a spatula, then pour salt into either one jar or a few smaller jars, as is your want. Store jar/s in a cool, dry place.
|Rosemary, juniper and salt combined|
|The finished product!|
My 'foodie' friends should appreciate the effort, or so I hope.