Main menu


Rosemary Salt | RecipeTin Eats

This rosemary salt is delicious sprinkled over homemade fries, focaccia, on cooked meats and roast vegetables. Also in salad dressings and cheese muffins. Basically, you can use it in place of plain salt to add more flavour!

Bowl of rosemary salt

This quick Rosemary Salt recipe was created as a seasoning for homemade French fries which I also published today. But its uses extend far beyond just fries!

Sprinkle on Focaccia, use for poultry, lamb, steak, add into salad dressings, use for cheese muffins. Basically, you can use it in place of plain salt to add more flavour to things.

Bowl of freshly made French fries with rosemary salt

Rosemary salt is best made with fresh rosemary so you get really good rosemary flavour. You don’t get nearly as much flavour using store bought dried.

How to make rosemary salt

  1. Dry fresh rosemary sprigs in the microwave – just 2 minutes. (See below for oven)

  2. Grind into a powder (or crumble using fingers)

  3. Stir with salt

  4. Use!

Oven option – The rosemary can be dried in the oven – 15 to 20 minutes at 100°C/210F. But it’s difficult to pin-point the exact time at which the leaves are dry enough to grind before they turn bitter which can happen in less than a minute. Start checking at 15 minutes, and check every minute. Honestly, the microwave is faster and safer!

Grinding rosemary for rosemary salt
Dried rosemary can be ground in a mortar and pestle or just use your fingers.

Isn’t the green colour of Rosemary Salt lovely? You certainly don’t get this colour if you use store bought dried rosemary!!

How to use rosemary salt

Rosemary salt is best used as a finishing salt, rather than sprinkling on things before cooking as rosemary is susceptible to burning and becoming butter. However, it can be used in place of plain salt when it’s mixed into things like batters for savoury muffins – suggestions listed below!

Rosemary salt in a bowl ready to be used

What to use rosemary salt for

Store in an airtight container in the pantry. It will keep for a few weeks though the rosemary flavour will start to fade with time.

Share in the comments what you use it for! – Nagi x

PS I didn’t make a video because I thought this was quite straightforward. But if there’s enough demand, I’ll make a video – just shout out in the comments below!

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Bowl of rosemary salt

Rosemary Salt

The best way to make rosemary salt is to dry fresh rosemary then grind into a powder with salt. It takes 2 minutes in the microwave and stays a lovely green colour! Much better flavour than using stir bought dried, and fresh rosemary is too wet.A great flavoured salt to useadd extra flavour into dishes, such as the homemade French Fries I shared today. Sprinkle on Focaccia, poultry, steak, lamb chops, potatoes and vegetables. Use for savoury muffins and salad dressings in place of plain salt for extra flavour. See above for a list of suggestions!


  • Prep: Place a sheet of paper towel on a heatproof plate. Spread rosemary on the paper towel, then cover with another single sheet of paper towel.

  • Microwave in 4 x 30 second increments on high until the rosemary leaves are fully dry and can be crumbled into powder between your fingers, but still a lovely vibrant green! (Note 2 for oven)

  • Grind into a coarse powder in a mortar and pestle (or even with your fingers). Goal: some fine powder and some coarse little rosemary bits.

  • Mix: Measure out 3 teaspoons of the rosemary powder and mix in a small bowl with the salt.

  • Use: Sprinkle on homemade fries, cooked proteins, use in place of plain salt in cheese muffins, on focaccia and in salad dressings! Best used uncooked as the rosemary is susceptible to burning. Store in an airtight container in the pantry.

Recipe Notes:

1. Salt type – I like using table salt as the grains are finer than cooking salt/kosher salt so it sticks better to things like fries. However, you can really use any salt type you want.
2. Oven option: Dry rosemary on a tray in a 100°C (fan & standard) / 210°F oven for 20 minutes, taking care not to get any golden colour on the rosemary as it goes bitter quite easily. Honestly, microwave is safer (and faster!).

Life of Dozer

Shredding is exhausting business, hey Dozer??

table of contents title