Rosemary & Lavender Salt
Sometimes with Helga we go a little flavor crazy, proof of that is are the Lavender Vanilla Cookies and some other recipes that we’ve tried but didn’t quite made it to the blog. After getting some dried Rosemary, I wanted to make a composed salt that I could use for different things, and these two flavors are the perfect match with both the orange and the lime zest.
You can use this salt to flavor poultry, meat or fish before roasting or grilling. You can also toss with homemade croutons, stir into stews or use to season cooked vegetables and pizzas. Best so far: tomatoes and spinach seasoned with the salt and ground pepper.
Now, for the grinding process, I used my coffee grinder but I cleaned it first. Since it’s an electrical appliance, it’s not something that you’ll just wash or use as is. So take a slice of bread, cut it up in a few pieces and place them in the grinder. Pulse a few times and wipe clean. If there’s still coffee in it, repeat it once more and it should work! Also, remember to do so after grinding your herbs & spices – You don’t want Rosemary coffee now, do you?
The seasoned salt can be stored in an airtight container for up to 1 year.
Rosemary and Lavender Salt
Recipe By: The Foodies’ Kitchen
Makes ¾ cup
½ cup kosher salt
2 teaspoons dried rosemary
1 teaspoons dried lavender
2 teaspoons lemon zest
1 teaspoon orange zest
- Preheat the oven to 250°. Spread the finely grated lemon and orange zest on a medium rimmed baking sheet. Bake the lemon zest for 15 minutes, or until completely dry, stirring halfway through baking. Let cool slightly.
- While the orange zest is drying, grind the rosemary and lavender with a pestle or pulse until very coarsely crushed.
- Add the dried orange and lemon zest to the rosemary and lavender mix and a few tablespoons of salt and pulse a few times so it becomes a uniform mix.
- Mix the flavored salt with the rest of the salt and transfer to an airtight container.
- Let the flavored salt stand overnight before using.
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