• Annemarie Bolduc

Rosemary Black Salt

Updated: Apr 26

A stunning gourmet blend to create using fresh herbs and some activated charcoal sea salt.

Fresh rosemary from the garden and black salt • Photography © Bottle and Brush Studio 2018

Creating different salt blends with herbs from the garden is something I like to do each year for personal use in the kitchen, with the extras going to my little homemade products collection (available in limited quantity at Local at Learmont’s). Not only do they bring natural flavour, but filled into a little jar they make a beautiful present. Herb salts can be made with any blends as long as there is salt, as it is a preservative. The blend can last for up to a year if well stored. The healthiest choice is to buy brands with no additives or chemicals. If you’re using activated charcoal sea salt, it is not recommended to use it in the cooking process as it could result to a grey tint and would look less chic. You can choose whatever herbs suit you and infuse the salt by drying it all, mixed together, at low temperature in the oven. I particularly love the aroma of the rosemary and the look of the black salt. Sprinkled lightly on a variety of foods, rosemary black salt will not only intensify the flavour of your dish, but it will create a stunning visual impact that will not fail to impress. Use on food such as fish, chicken, potatoes, salads, cucumbers, cauliflowers, pumpkin soup or any light-coloured food.


RECIPE

Stay tuned for all recipes in my upcoming book!

#celeryleavessalt #garlicandherbssalt

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