Rosemary Black Salt
Updated: Aug 8
A stunning gourmet blend to create using fresh herbs and some activated charcoal sea salt.
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 product collections. 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 culinary herbs as long as there is salt, as it is the preservative. The blend can last for up to a year or even more 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 in a grey tint and 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 various 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
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