Home accessories: Rosemary Salt

"There’s rosemary, that’s for remembrance;

pray you, love, remember."

-William Shakespeare, Hamlet

If you want to create memorable meals, make your own rosemary salt. Even tired, cranky cooks won't complain about this easy recipe. It's less taxing than boiling an egg (and far more fragrant). And you only need two ingredients: sea salt and fresh rosemary.

Like my mother always says, "Never miss an opportunity to boost flavor." And flavored salts are an excellent way to do this. Imagine the aroma and taste if you sprinkled rosemary salt on top of homemade crackers.

Rosemary salt perks up lamb stew, chicken salad, and pork roast.

And, because it's homemade, you haven't spent a fortune at a gourmet shop.

Be sure to make extra batches for gifts.

Rosemary Salt

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1 large box sea salt

fresh rosemary sprigs

sterilized canning jars

. . .

Wash and dry organic (no pesticides) rosemary. I didn't chop the herbs so I could easily remove them later. Place salt and rosemary in a large pan and heat over a low flame for about fifteen minutes, shaking the pan periodically. Take care not to singe the mixture.
Cover the pan and set aside for 24 hours.

Now it's time to remove the spent rosemary. Pour salt mixture into a colander. Pick out stray bits of rosemary. Pour flavored salt into sterilized jars. For garnish, add 1 spring fresh rosemary (uncooked) to each jar. Place lids onto jars (I use a clamp lid.) Store in a dry place.

Adapted from a Martha Stewart recipe.