1 C. Sea Salt (I used Himalayan Pink-medium grind)
1 or 2 sprigs fresh Rosemary (no moisture)
Mason Jar (large enough to hold one cup)
Jar Funnel (optional
Use Clean, Dry, sterilize jars. Cut the lavender fresh from the plant. Allow to air dry if moistened from dew, rain or snow. Fill the jar 1/2 way with salt. Place the sprig of Rosemary on top of the salt, then cover with remaining salt. Place the lid on the jar and set aside in the pantry for at least 2 weeks to allow the lavender fragrance to blend with the salt. You can remove the sprig if you choose or leave it in the jar of salt and top off with salt as you use the flavored salt.
Do not discard the Rosemary sprig, strip the leaves and place in a jar to use in cooking or fragrant crafts.
Uses: Culinary. Use as you would any salt to flavor meats or vegetables.
Uses: Non-Culinary: Use 2 or 3 Tablespoons in hot foot or bath water for a soothing soak.
For additional Herbal Salts refer to the links below:
Vanilla Salt-Fleur de Sel
Smoked Hickory Salt: justfowlingaround.weebly.com/seasoning-and-sauces/diy-smoked-hickory-salt
Refer to the links below for jars I've used:
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