This was the salt that I used to season my “epic” (to pinch a Daniel Churchill term) Crisp(ier) Sweet Potato Fries the other day. The lovely, subtle rosemary taste/aroma makes this salt a versatile pantry staple or, prettily packaged in cute glass containers, an ideal party favour/hostess gift/homemade Christmas gift; an aromatic salt that can be used for sea salt bath soaks as well as culinary purposes.
In fact, I gifted the very containers you see in the photographs here to girlfriends who joined me for a Thanksgiving-themed, IQS-style brunch on Saturday.
I am rather taken with rosemary right now (as I am with cinnamon, clove, orange zest and other flavours/scents that I associate with this season). Rosemary essential oil is purported to have invigorating, energising and stimulating properties, all of which I can do with massive doses right now as we fast approach the darkest day of the year. At the moment I am using Faith in Nature’s Rosemary Shampoo (which is certified vegan, organic and cruelty-free). I happen to love the product (and the company), but perhaps I am subconsciously hoping it will improve my energy levels too!
Aside from tasting and smelling rather wonderful, rosemary’s health benefits seem to be many and varied. A recent study of plant-based anti-inflammatories has shown that rosemary significantly inhibits the inflammatory responses in the body. It contains high levels of calcium, iron, and vitamin B6 and is a powerful antioxidant.
ROSEMARY-INFUSED SEA SALT
125 g sea salt (I used Falksalt)
A few large stems of fresh rosemary (I used 5 whole stems) plus smaller sprigs for decoration
- In a large pan over medium heat, combine salt and rosemary and warm through for around 10 minutes. Allow salt to cool uncovered in pan then cover with lid and stand for 24 hours.
- Discard the rosemary from the salt mix. Fill attractive airtight glass containers with infused salt, adding a fresh sprig of rosemary before sealing.