Rosemary Salt

Prep Time
Cook Time
Ready In

"This diverse salt is a great addition to your spice rack. Use sparingly, as you would regular salt. Suggestions: Sprinkle on fresh tomatoes, cucumbers, or avocado. Excellent seasoning for eggs, potatoes, butternut squash, or chicken. It is also delicious on any type of roasted or grilled vegetables. You can use this in place of salt on the recipe I posted for Roasted Butternut Squash With Lime And Rosemary. I found this on KaylinsKitchen Blog."

Original recipe yields 24 servings


  • Serving Size: 1 (13.9 g)
  • Calories 10.7
  • Total Fat - 0.8 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 28.9 mg
  • Sodium - 4724.1 mg
  • Total Carbohydrate - 0 g
  • Dietary Fiber - 0 g
  • Sugars - 0 g
  • Protein - 0.9 g
  • Calcium - 7.1 mg
  • Iron - 0.1 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

To Crack Rosemary: Measure rosemary and put into food processor with steel blade attached. Process about 2 minutes, or until rosemary is broken into small bits.

Step 2

To Make Salt: Combine salt and rosemary in food processor and process with steel blade less than one minute, until salt and rosemary are well combined. Don't process too long. You want this to still have a slightly chunky texture.

Tips & Variations

No special items needed.



What a great recipe this is. I see myself using this in many dishes. It is awesome on fresh fries!!!

review by:
(9 Mar 2014)


This makes a great addition to my spice cabinet! Used it on broiled chicken and some green beans. Wonderful subtile flavor.

review by:
(9 Nov 2013)


I loved the idea of this and made up a small amount to try out. I used it when I made your squash to use on it, and I also sprinkled some in my mashed potatoes that I served with it along with queenbea's herb pork roast. What a wonderful flavor it gave them!

review by:
(16 Oct 2013)