Rosemary & Sage Salt


Preparation info

  • Difficulty


  • Makes about

    1¼ cups

Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

This is great to always have in your kitchen, to scatter over meats and potatoes before roasting. The herbs will perfume and flavour the salt beautifully. It’s up to you as to how much you use, and you can be less heavy-handed if you prefer less salt. You will need a good amount of lovely fresh rosemary and sage. Strip the leaves off their branches before chopping them.


  • 5 tablespoons chopped rosemary
  • 5 tablespoons chopped sage
  • 2 garlic cloves, chopped
  • 1 small red chilli, chopped
  • 160 g ( oz/½ cup) pink himalayan salt (or other coarse salt)
  • a few black peppercorns


Scatter the rosemary, sage, garlic and chilli on a tray lined with baking paper. Cover with a net and put in front of a window that gets direct sunlight.

Crush the salt in small batches in a mortar with a pestle. It’s nice to have varying texture in the salt, but each crystal should be at least cracked. Crush the peppercorns with the last batch. Toss onto the tray with the herbs and leave to dry, then store in a closed jar.