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Making seasoned sea salt...best method?

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I'd like to make rosemary-lemon sea salt for my mom as a stocking stuffer.

After some research online, some recipes advise to just infuse warmed rosemary with the salt and then remove the rosemary, others recommend dehydrating lemon peel before adding, and others say to just blend rosemary, salt, and fresh lemon peel together and call it a day.

Anyone have any advice on the best method?

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  1. I've just taken fresh chopped rosemary and freshly grated lemon peel and mixed it with sea salt. Spread it out on a tray and leave to dehydrate either at room temp or in a low oven. The flavour really permeates that way. Also works well with fresh garlic and any other fresh herbs.

    2 Replies
    1. re: Nyleve

      Thanks! How long does it need to dehydrate for in a low oven?

      1. re: eviemichael

        I can't give you an exact time, but just put it in there and when everything feels dry and crumbly, it's done. Sorry - shouldn't take more than a couple of hours I don't think. Can't remember.

    2. I think it makes sense to heat the salt especially when you have something a little moist like fresh herbs or lemon peel.

      I've seen a few methods. One involves blending or mortor/pestling everything and then putting into a low oven.

      Another method involves doing that and then just leaving out spread out on a baking sheet so moisture can evaporate.

      I kind of liked this method as a good compromise -- preheat an oven to 250 degrees, then turn the oven off, put the baking sheet with the salt mixture in to sit in the warm oven, cool.

      http://www.hungryghostfoodandtravel.c...

      With an herb like rosemary, I don't think you need to blend anything. The rosemary sprigs should be strong enough to flavor the salt without doing that.