Rosemary Salt

• 1 cup [200 g] good sea salt, such as fleur de sel or Maldon
• Several sprigs<

Mix the salt and rosemary together and store in a clean, dry jar.

You can do this with any herb: just finely chop or process the herb in a food processor, then combine with the salt. Keep the salt in a dry jar in the fridge or in a sealed bag in the freezer.