ROSEMARY-INFUSED SEA SALT (a perfect pantry staple or homemade gift)

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.



Makes 125g

125 g sea salt (I used Falksalt)
A few large stems of fresh rosemary (I used 5 whole stems) plus smaller sprigs for decoration


  1. 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.
  2. Discard the rosemary from the salt mix. Fill attractive airtight glass containers with infused salt, adding a fresh sprig of rosemary before sealing.


*Recipe adapted from this one by Martha Stewart

32 thoughts on “ROSEMARY-INFUSED SEA SALT (a perfect pantry staple or homemade gift)

    • Hi lovely! Thank you! The stronger, aromatic herbs such as sage, thyme and oregano might also work… haven’t tried them yet, but will when we start up our urban herb garden again 🙂 xxx

  1. Amazing idea – I have a ‘community’ rosemary bush behind my house so this has been added to my list. You should consider using Himalyan pink salt – it would look even prettier in those glass jars and the health benefits are huge – it being the purest salt on the planet…..

  2. I have just entered the panicking-about-christmas-present-zone. So this is a fabulous post to read – what a brilliant idea!

  3. I love this season and its many specials smells and spices….:) I’ve never made Rosemary salt but it’s been on my to do list to start making special salt flavors so this is as good a time as any to start! Gonna try this!

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    • Hi lovely! Would you like some printable gift tags to go with your creations? I have some ready to go if I can have an email address… otherwise I can upload them to my original post x

  5. Thanks for the recipe! Are there any issues with putting the fresh spring into the finished container? Do you think it will spoil and ruin the salt? I’m going to make them as favors for my soon-to-be sister-in-law’s bridal shower and I don’t want it to jeopardize the quality. Thanks!

    • Hi Beata! As salt preserves, it should be ok- at least for a time. If you are going to put the favors together not too far in advance, you should be good to go. Alternatively, if you infuse the salt, pop it in jars and tie a fresh sprig of rosemary to the outside of the jar on the day (or day before) gifting, you wont have any potential issues 🙂 Could that work? It would still look very pretty and carry a nice scent 🙂

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