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


    • Citrus zester (grater-style or zest-style)
    • Large, rimmed baking sheet
    • Parchment paper
    • 2–5 oz air-tight glass jars
    • Preheat oven to 220 degrees F
    • Wash and dry all citrus and herbs
    • Pour 2 cups of salt into a large mixing bowl
    • Remove herb leaves from stems. Finely chop 3 Tbls of rosemary and 1 Tbls of thyme. Pour herbs into salt bowl
    • 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
    • Juice two of the citrus fruits into another bowl, removing seeds. Add juice and zest to the salt and herb bowl. Stir to incorporate
    • 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
    • Store the finished salt in an airtight container in your pantry. For best flavor, consume within 3 months