Photo: Jcwf at Dutch Wikipedia, CC BY-SA 3.0 · source

Dried · From Bladwijzer

Rosemary and lemon salt

Updated on 9 October 2026

• Makes: 1 small jar of about 175 g
• Time: 15 min + 1–2 days drying
• From: Rosemary

Ingredients

• 4 large sprigs of rosemary (± 15 g needles)
• zest of 1 unwaxed lemon
• 150 g coarse sea salt

Method

1. Strip the needles from the sprigs.
2. Chop or blend them finely with a third of the salt and the lemon zest.
3. Mix with the rest of the salt.
4. Spread out on a plate or baking paper and leave to dry for 1 to 2 days at room temperature, or for an hour in the oven at 50 °C.
5. Put the dry salt in a tightly closed jar.

Storing: Six months dry in a closed jar; the colour fades but the flavour lasts. Lovely on roast potatoes, fish and tomatoes.