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Rosemary is such a flavourful herb with a woodsy, foresty, somewhat piney aroma that nicely compliments the strong taste of lamb. For non-meat eaters like myself, I enjoy rosemary with potatoes, onions, or beans. Rosemary surprisingly goes nicely with apples or pears in sweet dishes – just be sure to not add too much.
Like the thyme salt I’ve made before, I’ve flavoured some salt with dried rosemary, adding in a few black peppercorns for visual appeal. You can use dried or fresh rosemary, just be sure to rub the leaves with your fingertips to bruise them and help release the flavourful oils. This salt lasts quite a while and makes a great gift for any of your friends who love to cook!
- ¼ cup coarse salt (sea salt, Maldon, pyramid salt)
- 1 teaspoon rosemary
- Combine the salt and rosemary, taking care to crush the rosemary to release its flavourful oils.
- Put the salt in an airtight container (like a mason jar), label, and store.
- This is great to use on lamb! Or chicken!
I have a weakness for anything that is rosemary flavored!! This is seriously a perfect gift.
Rosemary is also oddly delicious in shortbread!
[…] by Meinhilde // December 20, 2014 // No Comments […]