Yes, the color in this salt will fade within a few weeks, but the herby flavor and aroma will remain intact for much longer. I described this as a finishing salt, meaning it's used to season cooked food at the table; however, it can also be used in place of regular salt in any recipe preparation.
Ingredients
- 0.5 cups coarse sea salt
- 0.25 cups packed fresh rosemary leaves
- 0.25 cups packed fresh lemon thyme leaves
- 1 cup sea salt
Instructions
-
1
Place 1/2 cup coarse sea salt, rosemary, and lemon thyme in the bowl of a food processor. Pulse, grinding salt until rosemary and thyme have a fine consistency. Add 1 cup sea salt and pulse to combine.
-
2
Pour salt mixture into a shallow baking dish and let air dry for 2 hours. Transfer salt to a glass jar and screw on lid.
Nutrition Facts
Per serving
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