Ingredients for My Version of Rosemary Salt
- 1 cup Diamond Crystal Kosher Salt
- 4 teaspoons dried rosemary
- 1.5 teaspoon dried thyme*
- 1.5 teaspoon dehydrated minced garlic
- 1 tablespoon dehydrated lemon peel
*I almost never have sage on hand but I almost always have dehydrated thyme.
In a Spice Grinder or Pestle and Mortar, Add Everything Except the Salt
The reason for excluding the salt is because Diamond Crystal is a finer grain than Morton’s and we don’t want it any smaller.
Give this a pulse 5-10 times (I did 9).
The reason for doing this is that it will release some of the oils and because whole twigs of rosemary and thyme aren’t super appetizing to eat.
Once Pulsed, Add to the Salt and Ensure it’s Mixed Well
Unlike Sonny’s version, this version is more shelf stable and doesn’t need to be refrigerated.
I also almost never have fresh herbs on hand – but I always have dehydrated versions.
Dylan, I Just Want Sonny’s (ThatDudeCanCook) Version
Depending on the year of the video you look at, there will be slight variations in quantities.
Below is from his December 2021 version, which the above is based on, except for the lemon peel; In another version he used 2 lemons zested, which I prefer, alongside more rosemary.
- 1 cup kosher salt (morton’s)
- 14 sprigs of rosemary stripped
- 8 sprigs sage stripped
- 3-5 cloves of garlic (3 if they are big and 5 if small)
- 1 lemon zested
Rosemary Salt
Ingredients
- 1 cup Diamond Crystal Kosher Salt
- 4 tsps dried rosemary
- 1.5 tsp dried thyme
- 1.5 tsp dehydrated minced garlic
- 1 tbsp dehydrated lemon peel
Instructions
- In a spice grinder, blender, food processor, or pestle and mortar, add everything except the salt.4 tsps dried rosemary, 1.5 tsp dried thyme, 1.5 tsp dehydrated minced garlic, 1 tbsp dehydrated lemon peel
- Give this a pulse 5-10 times or until the rosemary and thyme are smaller.
- Add this to the salt and combine/mix well.
- Store in a cool, dry, dark place.
