Name: Rosemary Salt Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: ¾ cup rosemary salt
Cuisine: American
Ingredients: ¾ cup regular table salt or fine sea salt (not coarse); 3 tablespoons fresh rosemary leaves (stems removed)

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Whenever I have more fresh rosemary than I can use, I love making a batch of this Rosemary Salt. It’s one of the easiest ways I’ve found to preserve herbs while creating a delicious, versatile seasoning I can use all year long. Whether I’m seasoning meats, potatoes, or breads, a sprinkle of this fragrant herb salt instantly elevates the flavor.

Why You’ll Love This Recipe

I love how simple this is to make and how many uses I get out of it. With just two ingredients—fresh rosemary and salt—I end up with a beautifully aromatic seasoning blend that lasts for months. It’s perfect for gifting during the holidays, and it turns basic roasted veggies or meats into something special. The process is quick, and the result is incredibly rewarding.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

¾ cup regular table salt or fine sea salt (not coarse)
3 tablespoons fresh rosemary leaves (stems removed)

Directions

I add the fresh rosemary leaves and salt to a small food processor or blender.
I pulse the mixture until the rosemary is finely chopped and well combined with the salt.
I spread the mixture evenly on a baking sheet lined with parchment paper.
I bake it at 250°F (120°C) for about 25 minutes, until the mixture is dry.
Once cooled, I return the dried rosemary salt to the food processor and pulse again to break it up further.
I transfer it to a clean, airtight glass jar and store it with my other spices.

Servings and timing

This recipe makes about ¾ cup of rosemary salt. I usually spend 5 minutes prepping and 25 minutes baking, so I’m done in about 30 minutes total.

Variations

Sometimes I add a clove of garlic to the processor for garlic rosemary salt (just be sure to dry thoroughly).
For a citrusy twist, I add a bit of lemon zest before baking.
I’ve also tried it with thyme or sage mixed in for a blended herb salt.
If I want a more coarse texture for crusting meats, I skip the second blending step.

storage/reheating

I store the rosemary salt in a clean, dry glass jar—like a mason jar or spice jar—with the lid sealed tightly. It keeps for up to 3 months, or even longer if stored away from moisture and direct sunlight. No reheating is needed; I just use it like any other dried seasoning.

FAQs

Can I use dried rosemary instead of fresh?

I prefer fresh rosemary because it blends better with the salt and gives a stronger aroma, but if I only have dried, I make sure it’s finely chopped before mixing.

Do I have to bake the salt mixture?

Yes, baking removes moisture from the rosemary, which helps the salt last longer and prevents clumping or spoilage.

Can I use coarse salt?

I don’t recommend coarse salt for this recipe. It doesn’t break down as smoothly in the processor and makes the mixture uneven.

What else can I season with rosemary salt?

I use it on roasted potatoes, vegetables, chicken, turkey, steak, focaccia, and even sprinkled over salads or pasta dishes.

How do I keep the rosemary salt from clumping?

I make sure it’s fully dried after baking and store it in a dry container with a tight lid. If needed, I toss in a few grains of uncooked rice to absorb moisture.

Conclusion

This Rosemary Salt is one of my favorite herb-infused kitchen staples. It’s incredibly easy to make, helps me avoid wasting fresh herbs, and adds so much flavor to my cooking. Whether I’m seasoning a holiday roast or just tossing some on roasted veggies, I always find a use for it. Plus, it makes a lovely homemade gift that shows a little kitchen creativity.