Sunday, November 1, 2015

Herbal Salt - Make Ahead Gifts

Rosemary is one of my favorite herbs for cooking and medicinal uses.
Culinarially, the piney resins of rosemary provide a backbone that makes long cooking soups and stews incredibly flavorful.
But my love of rosemary doesn't stop at entree use.
I adore rosemary sprinkled on cookies, stirred into candies and brewed into teas.
There is one drawback with easy rosemary use. The texture of the needles can be off putting in baked goods and sweets.
Luckily, I can use well seasoned salt as the conveyer of flavor. 
After all, almost every recipe calls for salt.
Once this salt stands on the rosemary for longer than 2 weeks, it works perfectly to bring the flavor into a recipe without the texture of the leaves.
Blooming Rosemary on
Blooming Rosemary

Rosemary sprigs and Kosher Salt

Rosemary sprigs and Kosher Salt
Stripping the leaves off of the Rosemary stems

Rosemary sprigs and Kosher Salt
Layering the Rosemary into the canning jar

Rosemary sprigs and Kosher Salt
Rosemary leaves ready for salting

Rosemary sprigs and Kosher Salt I love to have the tiny blue flowers included in the salt mixture.

When I use this salt on eggs, or caramels, the tiny flecks of blue really add to the effect.

This is my first post of November and the first post of the National Blog Post Month. Like many other writers, November is the month chosen to write daily. I'll be writing each day this month, with lots more make ahead gifts, holiday meal planning, and Simple Dinners.

The perfect gift for a food lover in your life, Herbal Salts to finish the dish. #NaBloPoMo

Rosemary sprigs and Kosher Salt
Rosemary sprigs and Kosher Salt 

Rosemary sprigs and Kosher Salt
Topping off the jar with salt

Rosemary sprigs and Kosher Salt
Add the lid and shake, shake, shake!

Herbal Salt Make Ahead Gifts

By ,

Prep Time: 2 minutes
Cook time: 3 minutes
Yield: 1 cup
Equipment needed: small canning jars
2 large sprigs fresh rosemary
1 cup kosher salt
1. Remove rosemary leaves from the stems of the springs.
2. Sprinkle 2 tablespoons salt into bottom of canning jar.
3. Place a layer of rosemary leaves atop.
4. Repeat till salt and rosemary fill the jar.
5. Place lid on jar and shake well to settle the salt in between the leaves.
6. Let sit for 2 weeks or more to create an aromatic seasoning.

I kept this mixture very simple because I love to use this mix on caramels.
I routinely make a sage, thyme, rosemary, and ground pepper mixture for use with vegetables.
Adding a bit of lemon zest or orange zest to the salt mixture makes it perfect for fish or chicken.

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