Food Advertising by

How to Make Rosemary Sea Salt

rosemary sea salt

Everyone loves sea salt. It gets even better after spending some time in the oven with an herb or two, like rosemary and lavender. Is there a better topping for focaccia? Nope, didn’t think so. And anything chocolate is better with sea salt.

In case you were wondering if freshly dried rosemary tastes different from one that’s been sitting on a store shelf for who knows how long, it does. The first time I used rosemary from EarthDance Farms, I was blown away by the minty-pine-eucalyptus flavor. Like most things, a little goes a long way when it’s the good stuff.

Rosemary Infused Sea Salt

3 cups coarse sea salt

Several bunches of fresh rosemary

Lavender, optional but nice

Spread sea salt onto two parchment lined baking sheets. Place rosemary stems on sea salt. Bake in a low oven (150-175 degrees) for about an hour or until rosemary is dry. Separate leaves by lightly brushing stems. Toss dried leaves with sea salt and let cool completely. Store airtight at room temperature.


  1. I am covered up in rosemary right now. Love this idea!

  2. MMMmmmm….rosemary! If I have a sprig left over, I keep it on the counter for smelling. Instant smile.

  3. hekichan says:

    Hello there, Thank you for sharing this recipe!
    Really wanna try it soon.

    Is the temperature for the oven in Celcius or Fahrenheit?

    I see people using different sea salts on the internet, Do you use specific sea salt? And do different sea salts makes a big different to the end product?

    Thank you!

    • Temperature is fahrenheit. I use Baleine coarse sea salt. Nice because it’s not too expensive and available at many stores in my area. At places like Whole Foods, there are so many to choose from. I haven’t ventured into the more expensive varieties.


  1. […] dough overnight. That way the flavors get a chance to intermingle before getting baked. Topped with sea salt, these chewy chocolate cookies are […]

  2. beautyhaven says:


    Rosemary Sea Salt | Simple Method for Infused Flavor