lemon herb salt…actually rather yummy!

Scouring through blogs and Pinterest, I found this recipe for lemon herb salt. It’s actually quite yummy…great on eggs! This completes the festive offerings to family and friends this year.

lemon herb salt

2 kg of rock salt
4 cups fresh rosemary
1 1/2 – 2 cups lemon zest
sterilsed jars and lids

1. Place salt in a large roasting tray and stir through rosemary (torn from stems) and lemon zest.

2. Bake salt mix for 2 hours in a pre-heated 100 degree Celcius oven, stirring two-three times during the cooking time to loosen the mix.  The mix needs to be fully dry before packing into sterilised jars.

3. Remove from oven and blitz in a robust food processor to tidy the mix up a little.

4. Pack the salt mix into sterilised jars. Add some fancy Christmas-y embellishments and they’re ready to go!





In case you hadn’t noticed, I’m embracing a lemony theme this year. It’s fresh and zesty and a great addition to chicken, pork, lamb, and fish.

Lemon also goes well with vodka. And gin. And rum…’tis the season!!!




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