Garlic Rosemary Salt
For this past Christmas, my friend Kelly got me a small and simple gift that wound up being one of my favorite gifts that I have ever received. It was a jar of hand-crafted garlic rosemary salt from a shop called The General Store Cupboard in Paso Robles, where she lives.
I proceeded to use this garlic rosemary salt 4-5X nights a week (I’m not really one to ration). My favorite use for it is to put it over asparagus with a bit of olive oil, and then bake the asparagus at a high heat for 10-15 minutes. It’s SO bomb.
When I ran out a couple of weeks ago….devastation doesn’t even cover it. And since Paso Robles isn’t exactly down the street, I had to get creative in replacing it.
Luckily, my other friend Gus had just given me this awesome self-watering planter, complete with a rosemary plant – so I decided to try re-creating this garlic rosemary salt myself, starting all the way from making home-made dried rosemary to chop up.
I discovered through some HGTV research that there are two methods to drying herbs:
- Air Drying: Best for low-moisture herbs like marjoram, oregano, rosemary and dill.
- Dehydrator/Oven Drying: Best for herbs like basil, chives & mint which contain more moisture
It turned out great, and I’m relieved to have my favorite herb/spice blend back in my life!! Now that I know how to dry my own herbs, I’m looking forward to trying more combos!
GARLIC ROSEMARY SALT
1 bunch of dried rosemary (you could buy store bought, but this is cheating)
Garlic granules (as opposed to garlic powder, which is too fine for this blend)
Coarse sea salt (this was something I added because I love coarse sea salt. Cool story right?)
1. As I mentioned above, air drying is apparently the way to go with rosemary. Take a paper bag and poke a few holes in the sides of it, and place your washed & dried rosemary at the bottom of the bag. Hang the bag up in a warm, well-ventilated room and let dry for 1 week – 10 days.
2. Once you’ve made your dried rosemary, remove it from the bag and chop it finely. I used about 2T of dried, finely chopped rosemary.
3. Add the garlic granules, sea salt, and a bit of coarse sea salt to the mix for a little crunch. I estimated my measurements, but I would say I used about 2 tsp garlic granules, 1 tsp sea salt and another 1 tsp of coarse sea salt. Do it to your taste and remember – with salt, it’s easy to add more, but impossible to take away once you’ve done it! So do it in small amounts!
4. Put the lid of the jar on and shake well to combine!
Put on asparagus, use in marinades, salad dressings, steak rubs – the possibilities are endless!!!