Rose Salt

Preparation info

  • Difficulty


  • Makes about

    ¾ cup

Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

Rose salt adds a lovely scented layer to a dish. I love having this kind of accessory sitting on my marble top for its persistent lingering perfume.


  • 160 g ( oz/½ cup) pink himalayan salt (or other coarse salt)
  • about tablespoons tiny, dried, exquisitely perfumed unsprayed damascus roses, or other edible roses or petals


In a mortar, crush the salt in batches with a pestle until it looks like crushed diamonds. Some crystals will be fine and others still coarse, but each diamond should have been at least gently cracked so you don’t have rocks on your plate. A little bite is lovely though.

Tip the salt into a bowl. Put the roses in the mortar and crush gently with the pestle to release many of the petals, but don’t pulverise them. Stop when they look gorgeous and shake them out into your salt. Remove any dark inner bits that don’t look great. Turn through gently. Breathe.

Keeps for many months in a tightly closed container or box. Turn through gently before using.