NO MATTER WHERE THEY LIVE, MY PARENTS ALWAYS have rosemary growing in their yard. Its scent is linked in my mind with family and home-cooked food. For those of you who don’t have regular access to fresh rosemary, this salt is a good way to keep its bright fragrance and flavor close by. I particularly like it rubbed over a whole chicken prior to roasting.
¼ cup/7 g fresh rosemary leaves
1 cup/190 g finely milled sea salt
Preheat the oven to 200°F/95°C (or lower if you have that option on your oven).
Finely mince the rosemary leaves and combine them in a bowl with the salt. Use your fingertips to rub the rosemary into the salt. Spread the salt mixture on a foil-lined rimmed baking sheet and bake until you can smell the rosemary and the salt feels dry to the touch, about 20 minutes. Remove the pan from the oven and let the salt cool at room temperature. When the salt is cool, break up any chunks that may have formed and pour it into 2 half-pint/250 ml jars. Store in a cool, dark place. It keeps indefinitely, though flavor will diminish after months on the shelf.
