Not to be dramatic, but it started with making rosemary salt on a whim, and ended with me looking at the herb from an entirely new perspective. Rosemary is so common in the UK (it grows freely in our soil despite its Mediterranean origins) that it’s easy to become desensitised to its charms (see also: bay leaves, mint). We use it in ‘sprigs’ when roasting root vegetables or legs of lamb. We tie it into a bouquet garni and simmer it with other ‘woody’ herbs, destined for dishes defined as ‘hearty’ and ‘robust’. We dimple it into focaccia. Then, of course, there are potatoes. I originally made this salt as a seasoning for chips (an idea I stole entirely and blatantly from the Honest Burger chain), but found myself using the leftovers so frequently I felt motivated to write about it.
Often, rosemary salt recipes recommend drying the rosemary first or the salt mixture after blending - this makes perfect sense in terms of shelf life; a fresh blend will not last for months. What I found with my simple, whizzed-up-on-the-spot seasoning, however, was a new appreciation for rosemary’s fragrance, which I could now use as a garnish and seasoning without feeling attacked by its oily intensity or woodiness of the needles. It’s incredible how having something as simple as this on hand revved up my breakfast. I doused my eggs with kermit-coloured splodges and seasoned fat slabs of portobello before piling them onto toast. It’s particularly good for rubbing either under or over chicken skin before roasting, but as I said, I love it as a finishing salt. It feels like a new way of using rosemary, like I’ve uncovered something hiding in plain sight.
Rosemary Salt You can also add other flavours to the rosemary salt, of course, although these will also affect shelf life. Garlic, lemon zest and other herbs such as sage or thyme would be appropriate. I’d keep it in the fridge if using garlic in particular. 15g sea salt Add the salt and rosemary needles to a small blender or spice grinder (I used the latter) and whizz briefly until blended. Store in an airtight jar for a couple of weeks - after this time, it starts to lose pungency.
SUPERSIZE ME! This week, my new favourite salad ingredient: chopped, roasted lemons. Another revelation! Yes, I’m having fun. Until next time, Flavour Fans x
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Tuesday, May 20, 2025
Flavour nugget #29: rosemary salt + a revelation
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