What’s cooking today: Rosemary salt

What’s cooking today: Rosemary salt
Rosemary salt. (Photo: Louis Pieterse)

Need salt be merely salt? We can take our salt, whether fine or coarse or both, and match it with our favourite aromatics.

This recipe accompanies this column.


1 cup/ 225 g coarse salt

1 cup/ 225 g rosemary needles

1 cup/ 225 g fine salt


Put the coarse salt and the rosemary needles in a blender or grinder and blitz until fairly fine.

Spread it out on a baking tray, put it in a warm place and leave for a few hours to dry out. Scrape it around with a spatula now and then to even out the drying.

Pour it into a suitable bowl and stir in the fine salt. Store in an airtight jar and use as you like, on steak, chops or chicken for the braai, to season a savoury sauce or soup, or sprinkle a little on your fried eggs, or use it to give a lift to a fillet of fish you’re grilling. DM/TGIFood

To enquire about Tony Jackman’s book, foodSTUFF (Human & Rousseau) please email him at [email protected]

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