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