This is one of my favorite ways to preserve the bright flavor of fresh rosemary. Rosemary salt takes about five minutes to make and can be stored indefinitely at room temperature. Try it on roasted potatoes, chicken and lamb.
Prep Time: 5 minutes
Total Time: 5 minutes
- 1/2 cup finely chopped fresh rosemary leaves
- 2 Tbsp. kosher salt
Mix together the finely chopped rosemary and the salt.
Pack into a clean glass jar.
Cover and store at room temperature away from direct light or heat.>/p>