Rosemary, Thyme, and Citrus Herb Salt

Move over regular salt! This citrus and herb infused salt adds unbeatable flavor to your favorite dishes.

Original Recipe by The Rising Spoon


  • 2 cups coarse sea salt, coarse rock salt, flaky sea salt, or coarse grain kosher salt
  • 3 tablespoons of fresh rosemary leaves
  • 1 tablespoon of fresh thyme leaves
  • 6 navel oranges or lemons


    Recommended Equipment

    1. Citrus zester (grater-style or zest-style)
    2. Large, rimmed baking sheet
    3. Parchment paper
    4. 2–5 oz air-tight glass jars


    1. Preheat oven to 220 degrees F
    2. Wash and dry all citrus and herbs
    3. Pour 2 cups of salt into a large mixing bowl
    4. Remove herb leaves from stems. Finely chop 3 Tbls of rosemary and 1 Tbls of thyme. Pour herbs into salt bowl
    5. Zest fragrant peel of six oranges/lemons into small, thin strips or a fine zest, making sure to avoid the white, bitter, albedo layer underneath
    6. Juice two of the citrus fruits into another bowl, removing seeds. Add juice and zest to the salt and herb bowl. Stir to incorporate
    7. Spread the mixture evenly onto a large, rimmed baking sheet. Bake for 30 minutes (stirring salt mixture halfway through) or until the salt is no longer wet. Break apart clumps with a fork
    8. Store the finished salt in an airtight container in your pantry. For best flavor, consume within 3 months