Rosemary salt is great for rubbing on to a roast lamb, sprinkling over hot chips or even added to tomato on toast. It is really easy to make and the salt takes on the flavour from the oily rosemary leaves which then stores for ages.
We always have plenty of rosemary going in our gardens. It seems I just can’t kill it even when I prune them hard. I like to put the pruned spears to good use and this is what I do with some of them. While the remaining twigs get strung up in bunches to dry which I hang around the place to smell the place out.
- 100g salt flakes
- 3 generous sprigs of rosemary
- Preheat oven to 150'c
- In a large pan, place the rosemary and then cover with salt.
- Bake for 10- 15minutes or until the rosemary has dried out.
- Let cool and transfer to a jar. Seal once completely cool with an air tight lid.