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.
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
- 1 cup coarse sea salt
- 1 sprig of fresh rosemary, plus 1-3 smaller sprigs for garnish
- 1 tsp lemon zest
- 1 flip top terrine canning jar
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?
What would be a rough use by date on this?
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.