Rosemary, native to the Mediterranean region and a regular ingredient in Italian cooking, is one of my favorite herbs. While living In Tucson, I had several huge plants. These evergreen plants with purple blossoms thrived in the Arizona sun and were part of the landscape surrounding many of my neighbors homes. Some grew into hedges, while others cascaded gracefully over raised beds, walls and fences.
I was also fortunate to have a prolific lemon tree. Since I use both rosemary and lemons quite frequently, it just makes since to combine the two. I sprinkle it on chicken, lamb and fish, roasted fruits and vegetables, focaccia, fresh tomatoes and olive oil fried eggs.
Rosemary bushes thriving all over Sicily. These are in Ragusa (the garden of Sicily), where we stopped for fresh produce.
Because rosemary has a low moisture content even when fresh, it retains its flavor after drying. This amazing herb has a citrusy, pine-like fragrance and flavor.
Rosemary-Lemon Sea Salt will make a wonderful and helpful addition to your pantry. It keeps for months and can elevate the flavor of just about any dish.
This flavored salt is very easy to make and makes a unique and much appreciated gift for family and friends.
- 1 Cup coarse sea salt
- 3 Tablespoons fresh rosemary leaves
- 1-2 lemons
- Zest the lemon and finely chop the rosemary (leaves only, discard the stems).
- Add the sea salt, rosemary and lemon zest to a food processor. Pulse until everything is mixed together and the salt becomes a bit finer.
- Transfer the mixture to a parchment-lined baking sheet, bake in a preheated 225* oven for 15-2o minutes. Remove from oven. Let cool overnight. Transfer to a glass jar with a tight-fitting lid. Ideally, let it sit for a few days before using.