Rosemary Sea Salt

This herb-infused salt is fragrant and can be substituted for unseasoned salt in any savory recipe.

  • Yield: Makes 8 cups

Source: Martha Stewart Weddings, Summer 2000


  • 1 three-pound box kosher salt (about 8 cups)
  • 2 bunches fresh rosemary, plus more for garnish


  1. In a large, high-sided saute pan, combine salt and rosemary. Place over medium heat, and warm through, about 10 minutes. Transfer salt and rosemary mixture to a container. Let cool 5 minutes, uncovered, and then cover with an airtight lid. Let stand at least overnight.

  2. When ready to fill containers, discard old rosemary. Fill desired containers with salt, and garnish top with a fresh sprig of rosemary; seal containers.


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