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Flavored Salt

Flavored Salt
Nicole Spiridakis for NPR /
/

Lemon zest and herbs make a uniquely flavored salt that can be sprinkled over roasted vegetables, fish and other meats, or salads. The basic recipe can be adapted for herbs — rosemary, for example, or lavender — and other fruits, such as oranges or limes. Try substituting the flavored salt in any savory recipe that calls for sea salt.

Makes 8 cups

Zest from 3 lemons

1 3-pound box kosher salt (or about 8 cups flaky sea salt)

2 bunches fresh rosemary, optional

Preheat oven to 200 degrees.

Crumble the lemon zest — with rosemary, if using — in a large bowl. Add the salt and stir well to combine. Spread in a large baking pan and bake for about 15 minutes. Remove from oven and let cool and stand overnight.

Fill jars or airtight containers with salt and seal tightly. Ready to use immediately.

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