I really like rosemary on my potatoes. Cut the starchy roots into strips, add a little sea salt and rosemary, and bake – incredible. The problem I keep having is that fresh rosemary is kind of pokey.
It’s long and woody and I mostly just use it for flavour and knock it off before I eat my potato.
But I’ve discovered a better way: making your own herb salt! It’s easy to make and a fantastic addition to your pantry. Seriously, go make some right now.
You can choose whatever herbs you’d like. My picks are rosemary, thyme, sage, and garlic. I got my rosemary and sage from Eatwell Farm at the Saturday Ferry Plaza Farmers Market. You can do a mixture or make separate salts.
DIY Herb Salt
Choice of herbs: rosemary, sage, thyme, garlic.
De-stem or peel whatever herb you’ve chosen. Place the herb in a blender and blend until it turns into a semi-fine powder (If you’d like, you can leave herbs in larger pieces by blending less – it’s probably prettier this way). Pour blended herb into a bowl with salt. My ratio was about 2 tablespoons per cup of salt, but you can play around with it.
Pour your herb salt mixture into mason jars and keep for about six months, with flavours infusing after two weeks. Try serving on potato fries, in a stir fry, or as a rub for meat.