Rosemary Lemon Sea Salt

Small Batch Rosemary Lemon Sea Salt

Sea salt infused with lemon and rosemary makes a great addition to chicken or lamb dishes. I also like it in grain dishes like quinoa and since I’m eating mostly vegetarian these days, it’s fun to have it to spice up a salad or a roasted veggie dish.

Rosemary Lemon Sea Salt
The only issue? I make so much stuff that my studio is beginning to look like a shop.  I need to reel in the gift giving so my friends and family don’t think I’m getting desperate. So here is a small batch recipe that you can make just for you.  Plus, this gives my rosemary bush a bit of a break from all the winter harvesting I have been subjecting it to!

Rosemary Lemon Sea Salt

Add all the ingredients (minus the garnish rosemary) to a pot and stir well over medium heat for 5-7 minutes, until warmed through. Remove from heat and cool. Remove the rosemary branch, then pack into clean, wide-mouth jars. Add the smaller rosemary sprigs to the sides and top of the jar for garnish. Just because it’s for you doesn’t mean it can’t be pretty, right?

Rosemary Lemon Sea Salt

About the Author : Stephanie RoseAn artistic gardener aiming to feed the body & soul through an urban potager garden & a community veggie plot in Vancouver.View all posts by Stephanie Rose

  1. mel mccarthy
    mel mccarthyMarch 7,13

    What a great recipe. I would’ve never thought to heat flavoured salt. Can’t wait to try it out.

  2. Jillian West
    Jillian WestMarch 11,13

    Is the spring on top for taste or just for decoration? :p

  3. stevie
    stevieMarch 11,13

    Hi Jillian, the sprig on top is a garnish. Both flavoring and decorating the recipe are described in the instructions. You can choose to garnish the salts however you choose. Thanks for visiting!

  4. beth
    bethMarch 14,13

    i LOVE this idea! where do you find the cute jars!?!?!

  5. Stevie
    StevieMarch 14,13

    Hi Beth. I bought mine locally but these ones are similar available online

  6. Narelle Dandy
    Narelle DandyAugust 31,16

    What would be a rough use by date on this?

    • Stephanie Rose
      Stephanie RoseAugust 31,16

      I would say 3 months to be safe, but I would probably use it longer myself. Use your common sense to judge if it is still good. Salt is a preservative so it should last quite a while, but if it smells or looks “funny”, it’s time to toss it out.

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