From Garden to Plate: Rosemary Flavoured Salt

Over the weekend our rosemary hedge (which I wrote about here) had its first ever trim.  Now, it’s looking very uniformed and certainly on its way to creating an impressive hedge.  Of course, I now also have a bucketful of rosemary trimmings that I need to make good use of.  And I plan to in three ways.  Firstly, wrap a few bunches with twine to take to friends we are visiting over the next few days. Hang a few bunches from our kitchen ladder for drying, crumbling into a glass jar, and storing.  And lastly, to make some rosemary and lemon flavoured salt which will be perfect for hot roasted potatoes, as a rub for chicken or lamb, or atop avocado toast.  These little jars of flavoured salt would make a great addition to a food hamper or you could easily personalise as a simple bonbonniere.

Click here for the recipe>>>

Rosemary Hedge | brownpaperbelle.comRosemary Bundle Wrapped with Twine | brownpaperbelle.comAir Drying Rosemary | brownpaperbelle.comRosemary Lemon Flavoured Salt | brownpaperbelle.comRosemary Lemon Flavoured Salt | brownpaperbelle.comFlavoured Salt Bonbonniere | brownpaperbelle.comRosemary & Lemon Flavoured Salt Bonbonniere | brownpaperbelle.com


7 thoughts on “From Garden to Plate: Rosemary Flavoured Salt

    1. Well my tip would be not to over water. In the past, I had rosemary in a pot on our deck and I would water it almost daily. It did anything but thrive. Since having the rosemary seedlings planted as the hedge, I hardly water at all and they seem to love the dryer conditions. Hope this helps!

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