I’ve had this bunch of rosemary from our garden hanging up to dry for longer than I care to mention. I love rosemary, but I don’t enjoy the large chewy pieces of fresh rosemary or the dry whole pieces that seem like they stab the inside of your mouth. Wah! I just wasn’t sure what I wanted to do with it. Today, I thought it would be nice blended up with some salt for sprinkling over popcorn, veggies, or potatoes.

The recipe:

• 4 dried stems of rosemary
• 4 tbsp salt (I used 1 tbsp pink Himalayan salt and 3 tbsp kosher salt)

Remove the rosemary from the stem. Put the rosemary into a food processor or spice grinder and blend for a minute or so. I use a Vitamix dry container for this. Add your salt and give it a 1 second whirl to mix the salt and rosemary together. Store in an air-tight container for up to 1 year.  I like to reuse my old shaker spice jars for storage.

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