Quick 5-Minute Fresh Rosemary Salt for Your Pantry

You can make a batch of 5-Minute Fresh Rosemary Salt from scratch using just a microwave and a plate. The appliance dries fresh herbs quickly, trapping their bright green color and essential oils before you crush them into everyday table salt. The whole process takes exactly 5 minutes, giving you a quick finishing seasoning for fries and roasted vegetables.

Preparing the herbs

Begin with four fresh rosemary sprigs measuring six inches (15 cm) long. Using fresh clippings rather than the pre-dried supermarket alternatives provides a much stronger taste. The fresh leaves also give your final mixture a vibrant green color.

Drying in the microwave

The fastest way to dry the herbs is in the microwave. Place a paper towel flat on a microwave-safe plate. Lay your four rosemary sprigs out in a single layer. Cover the herbs completely with a second paper towel. The paper towels absorb the moisture as the leaves heat up.

Microwave the plate on high power in short, thirty-second bursts. Check the leaves after every burst. Stop microwaving as soon as the leaves become completely dry and brittle. They should still hold their bright green hue.

Oven drying alternative

You can use a conventional oven if you prefer. Preheat the oven to 210°F (100°C). Place the rosemary sprigs on a baking sheet and heat them for fifteen to twenty minutes. Keep a close eye on the leaves as they dry. Do not let the rosemary turn golden in the oven. Golden rosemary leaves taste bitter.

Grinding the dry leaves

Remove the dried leaves from their woody stems. Discard the stems. You need to break the brittle leaves down into a coarse powder.

You can grind the leaves quickly using a mortar and pestle. If you do not own one, you can simply crumble the brittle leaves between your fingers until they form a rough dust. Measure out exactly three teaspoons of the crushed herb for the recipe.

Mixing the salt

Place your half teaspoon of table salt into a small bowl. Add the three teaspoons of ground rosemary.

Stir the mixture thoroughly until the green dust distributes evenly through the white salt. Table salt is the recommended choice because its fine grains adhere well to the surface of foods like french fries. You can substitute standard cooking salt or kosher salt if you want a coarser texture.

When to use the seasoning

Treat this mixture exclusively as a finishing salt. Do not apply the rosemary salt to raw ingredients before high-heat cooking. The small pieces of dried herb will burn in a hot pan or on a grill.

Sprinkle the salt onto your food right before you eat. It works well on a plate of golden french fries, cooked proteins, roasted vegetables, fried eggs, or avocado toast. You can also substitute it for plain salt when you mix savory baking batters, whisk together salad dressings, or pour olive oil bread dips.

Storage

Keep your new seasoning inside a small, tightly sealed glass jar. Place this jar on a pantry shelf for storage.

The salt keeps for several weeks in the cupboard. You can still eat it after a month, although the fresh rosemary flavor gradually diminishes over time.