Rosemary Salt

My house smells insane. Every Christmas, I love to give a handmade offering to friends, colleagues and teachers that they will use long after the New Year.This year I made Rosemary Salt and I am a teensy obsessed. It is so good, I put it on everything! This is great as a gift idea because it is easily made in bulk. Here's how... Heat sea salt or kosher salt and a couple sprigs of fresh rosemary over medium heat for about 15 minutes, shaking the pan a couple of times, being careful to not singe the salt. Take off the heat, cover and let sit for approximately 24 hours. You could be done there but you may want a more intense rosemary flavor. I did. I also wanted to see the rosemary. Now, some recipes call for fresh rosemary here but I would only do it this way if the salt were going to be used right away. Other recipes called for dried rosemary but I was afraid it would lack the intense flavor I was after. I research online and decided to dry my own. In an oven, set to the lowest setting (mine was 170 degrees), lay several sprigs of fresh rosemary on a baking sheet for an hour. Once your dried rosemary is crisp and ready, blend with the salt in the food processor in small batches, stir with the remainder of the salt and package! I included a sprig of fresh rosemary in the jars.

It smells like the holidays and tastes delicious on meat, roasted vegetables, popcorn, eggs, french fries, soups and stews and anything you can imagine! I am interested to try it in a dessert application - maybe fudge? I'll let you know how it turns out. What else do you think it would be tasty in?

Whatever you do, do it with love and make it with your hands!

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