Rosemary and rosemary flavored sage, ideal in the kitchen for many oven recipes and more, but I assure you, even just with potatoes it is fantastic. Considering the warm season and the abundance of aromatic herbs this time of year, I’m talking mainly about rosemary and sage, my favorites although I like them all. Let’s organize ourselves to preserve them and use them in winter with all the fragrance and aroma possible just like when freshly picked. I have found this method and prepare rosemary and sage flavored salt every year, thanks also to my small garden from which I can use organic herbs. I’ll tell you how, and you won’t buy it anymore.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 15
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Summer
- Energy 1.32 (Kcal)
- Carbohydrates 0.30 (g) of which sugars 0.03 (g)
- Proteins 0.07 (g)
- Fat 0.02 (g) of which saturated 0.01 (g)of which unsaturated 0.01 (g)
- Fibers 0.12 (g)
- Sodium 5,168.85 (mg)
Indicative values for a portion of 16 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz coarse salt
- 20 leaves sage
- 0.53 oz rosemary
- 0.18 oz black peppercorns
Tools
- Chopper
- Bowl
Preparation
In a bowl, I gently wash the herbs and dry them. They are from my garden, there are no pesticides, which makes them truly precious to me. Usually, I soak them in water and baking soda for 10 minutes, but here it’s not necessary.
I pass all the herbs and the whole peppercorns in the chopper to prepare rosemary and sage flavored salt.
I love the flavored salt to be fine, so I grind a bit more, you can choose medium or coarse grind, to your taste.
Of course, you can store it in the fridge or pantry for several months. Mine runs out quickly because I also use it to season oven-baked vegetables with breadcrumbs.
If you’re making vegetable and potato fritters or with bread, you can add a teaspoon to replace the salt.
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