Rosemary Thyme Salt Recipes

ROSEMARY, ORANGE & THYME FLAVORED HERB SALT

Rosemary, Orange & Thyme Flavored Herb Salt image

Learn how to make a simple citrus & herb-infused flavored salt with fresh rosemary, orange & thyme. It's perfect for seasoning & finishing foods like poultry, fish & vegetables and makes a wonderful homemade gift for the foodies in your life. Fix a batch today in less than an hour! (gluten-free, dairy-free, whole30 friendly, low-carb & vegan)

Provided by Author: Elaina Newton - The Rising Spoon

Categories condiment

Time 50m

Yield Yield: 3 cups

Number Of Ingredients 7

Ingredients

2 cups of coarse sea salt, coarse rock salt or flaky sea salt (like Celtic, Himalayan, English, Alaskan, French, Mediterranean, or Utah sourced salt)
3 tablespoons of fresh rosemary leaves
1 tablespoon of fresh thyme leaves
6 navel oranges
citrus zester (this is my favorite & the one I used for these pics)
large rimmed baking sheet
glass jars for gift giving & air-tight storage (like 4 oz Ball jars, 5 oz Bormioli jars, or 2 oz Sunshine jars)

Steps:

Measure the sea salt into a large mixing bowl and set aside. Wash and dry the rosemary and thyme. Remove the leaves and discard the woody stems from both herbs. Grab a cutting board, finely chop the rosemary and thyme with a sharp knife, and measure both into the bowl along with the salt.
Wash and dry the oranges and use a zester tool to remove the peel from all six oranges in small, thin strips (make sure to avoid the white pith underneath). Alternately, you can use a small sharp knife to remove the peel in large strips and cut it into smaller pieces afterward.
Juice two of the oranges over a small bowl (remove any stray seeds). Add the fresh juice and orange zest to the sea salt. Stir the salt well with a wooden spoon so the orange juice, herbs, and zest are fully incorporated. Spread the mixture evenly onto a large rimmed baking sheet.
Set the oven to 220 degrees and pop the sheet inside. Bake 30 minutes or until the salt is no longer wet, stirring once halfway through. Break apart any clumps with a wooden spoon or fork and store the finished salt in an airtight container in your pantry. For best flavor, consume within 3 months.

ROSEMARY-LEMON SEA SALT

Rosemary-Lemon Sea Salt image

Making flavored sea salt is so easy. Mix in grated lemon peel and minced rosemary for a delicious way to enhance chicken, fish and salads. -Shelley Holman, Scottsdale, Arizona

Provided by Taste of Home

Time 5m

Yield about 2/3 cup.

Number Of Ingredients 3

Ingredients

1/2 cup sea salt, fine grind
1 tablespoon grated lemon or orange peel
1 teaspoon minced fresh rosemary or thyme

Steps:

In a small bowl, combine all ingredients. Spread onto a parchment paper-lined pan. Let stand overnight. Store in an airtight container in a cool, dry place for up to 3 months.

Nutrition Facts : Calories 0 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 480mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

ROSEMARY AND THYME WALNUTS

Rosemary and Thyme Walnuts image

Provided by Larraine Perri

Categories Herb Nut Christmas Cocktail Party Thanksgiving Vegetarian Rosemary Tree Nut Walnut Fall Healthy Vegan Edible Gift Thyme Christmas Eve Self

Yield Makes 2 cups

Number Of Ingredients 7

Ingredients

5 teaspoons olive oil
5 teaspoons pure maple syrup
1/4 teaspoon cayenne pepper
1 tablespoon chopped fresh rosemary
3 teaspoons chopped fresh thyme
2 cups walnut halves
1/4 teaspoon kosher salt

Steps:

Heat oven to 350°F. In a bowl, whisk 5 teaspoons olive oil with 5 teaspoons pure maple syrup and 1/4 teaspoon cayenne pepper. Stir in 1 tablespoon chopped fresh rosemary and 2 teaspoons chopped fresh thyme. Add 2 cups walnut halves; toss well to coat. Spread evenly on a baking sheet lined with parchment paper. Bake until fragrant and crisp, 10 to 12 minutes. Sprinkle with 1 teaspoon chopped fresh thyme and 1/4 teaspoon kosher salt. Cool completely.

ROSEMARY SALT

Rosemary Salt image

Flavored sea salt is all the rage these days, but you can take advantage of your fall herb harvest, rosemary, mint, thyme, oregano and sage are ideal, and save yourself a bundle by making your own herbal salts according to the Fairmont Royal York's method.

Provided by Huskergirl

Categories < 30 Mins

Time 18m

Yield 1 serving(s)

Number Of Ingredients 2

Ingredients

3 ounces kosher salt or 3 ounces sea salt
1 bunch fresh rosemary or 1 bunch other fresh herb

Steps:

In a blender, combine 3 oz. kosher or sea salt with leaves from 1 bunch rosemary, chopped.
Whiz until rosemary is fine and salt is decidedly green.
Spread out onto a rimmed baking sheet and bake in a low oven, 225°F, until dry, about 15 minutes.
Break up with hands, and store in covered jars out of the light.
Sprinkle over focaccia, rub into steaks and roasts, mix a little into ground beef for patties or season a lamb stew, chops or kabobs.

Nutrition Facts : Sodium 1162.7

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