Rosemary Salt

Rosemary Salt blends fragrant dried rosemary with salt to make a seasoning that is earthy and aromatic at once. The rosemary is rich in natural oils with warm, pine-like notes, and against the crisp, clean salt it reads more like a Mediterranean hillside than like a plain herb jar.

It is a simple two-part mix inspired by Mediterranean cooking, with nothing else in it.

How to use it

Use it as a finishing salt or as a dry rub. It suits roasted meats, potatoes, vegetables, focaccia, and fresh mozzarella with tomatoes, and it adds both texture and aroma wherever it lands. Scatter a good pinch over potatoes before they go into a hot oven, or press a teaspoon into a chicken before roasting. The technique tip: as a finishing salt, add it after cooking and off the heat. Rosemary's oils scorch quickly at high temperature and turn acrid, so a pinch on hot focaccia straight from the oven tastes far greener than the same pinch baked into the crust.

Details

Also known as

Herbed Salt, Mediterranean Rosemary Seasoning, Sale al Rosmarino, Sel au Romarin, Romero Sal, 迷迭香盐, ملح إكليل الجبل