Prep 3 mins
Cook 15 mins
Flavored sea salt is all the rage these days, but you can take advantage of your fall herb harvest, rosemary, mint, thyme, oregano and sage are ideal, and save yourself a bundle by making your own herbal salts according to the Fairmont Royal York's method.
- In a blender, combine 3 oz. kosher or sea salt with leaves from 1 bunch rosemary, chopped.
- Whiz until rosemary is fine and salt is decidedly green.
- Spread out onto a rimmed baking sheet and bake in a low oven, 225°F, until dry, about 15 minutes.
- Break up with hands, and store in covered jars out of the light.
- Sprinkle over focaccia, rub into steaks and roasts, mix a little into ground beef for patties or season a lamb stew, chops or kabobs.
The secret of this recipe is the fresh herb! I just found out that dry rosemary is nothing like the fresh one. I like the option of other fresh herb!
I like being able to use any fresh herb in this recipe, I did not have fresh rosemay so I substituted fresh savory. Delicious on roast chicken! I did not dry it in the oven, just let it sit on a plate on my counter a couple of days and it dried perfectly. A good salt to keep on hand for use when you don't have fresh herbs.