Rosemary, Orange & Thyme Flavored Herb Salt Recipe

Introduction

This Rosemary, Orange & Thyme Flavored Herb Salt is a bright and aromatic twist on classic seasoning salt. Perfect for adding a burst of herbal and citrus flavor to meats, vegetables, and salads, it’s easy to make and stores beautifully for months.

Ingredients

• 2 cups coarse sea salt, coarse rock salt, or flaky sea salt (such as Celtic, Himalayan, English, Alaskan, French, Mediterranean, or Utah sourced salt)
• 3 tablespoons fresh rosemary leaves
• 1 tablespoon fresh thyme leaves
• 6 navel oranges

Instructions

1. Step 1: Measure the sea salt into a large mixing bowl and set aside. Wash and dry the rosemary and thyme. Remove the leaves from the woody stems, finely chop the herbs with a sharp knife, and add them to the salt.
2. Step 2: Wash and dry the oranges. Use a citrus zester to remove the peel from all six oranges in thin strips, avoiding the white pith. Alternatively, peel with a small sharp knife and cut the peel into smaller pieces.
3. Step 3: Juice two of the oranges over a small bowl, removing any seeds. Add the fresh orange juice and zest to the salt and herbs. Stir well with a wooden spoon to combine fully.
4. Step 4: Spread the mixture evenly on a large rimmed baking sheet. Preheat the oven to 220°F (about 105°C) and bake the salt mixture for 30 minutes, stirring once halfway through. Break apart any clumps with a spoon or fork.
5. Step 5: Allow the herb salt to cool completely, then store it in an airtight container. Use within 3 months for the best flavor.

Tips & Variations

• Use different citrus fruits like grapefruit or lemon for unique flavor variations.
• Try dried herbs if fresh aren’t available, though fresh herbs offer a brighter flavor.
• Adjust the salt type based on preference — flaky salt will create a lighter texture, while coarse rock salt adds crunch.
• For a gift, package the herb salt in small glass jars with a decorative label.

Storage

Store the flavored herb salt in an airtight container at room temperature, away from direct sunlight and moisture. It will stay fresh and flavorful for up to 3 months. No refrigeration is needed. Use a dry spoon when scooping to prevent clumping. If clumps form, break them apart before using.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried herbs instead of fresh?

Yes, dried herbs can be used if fresh ones aren’t available, but fresh herbs provide a brighter and more vibrant flavor in this recipe.

How long does this herb salt last?

Stored properly in an airtight container, this seasoned salt will keep its best flavor for about 3 months.

Rosemary, Orange & Thyme Flavored Herb Salt Recipe

---

★★★★★

4.5 from 131 reviews

• Author: Rafael
• Total Time: 45 minutes
• Yield: About 2.5 cups of herb salt 1x
• Diet: Halal

Pin Recipe

Print Recipe

Description

A fragrant and flavorful herb salt blend infused with fresh rosemary, thyme, and zesty orange peel and juice. Perfect for seasoning meats, vegetables, or adding a citrusy herbal accent to your dishes. This rosemary, orange & thyme flavored herb salt is easy to make and can be stored for months in an airtight container.

---

Ingredients

Scale 1x2x3x

Herb Salt Ingredients

• 2 cups coarse sea salt, coarse rock salt, or flaky sea salt (e.g., Celtic, Himalayan, English, Alaskan, French, Mediterranean, or Utah sourced salt)
• 3 tablespoons fresh rosemary leaves, finely chopped
• 1 tablespoon fresh thyme leaves, finely chopped

Orange Ingredients

• 6 navel oranges (zested and juiced)
• Juice from 2 of the oranges (strained, seeds removed)

---

Instructions

1. Prepare the herbs and salt: Measure the salt into a large mixing bowl. Wash and dry the rosemary and thyme. Remove the leaves from the woody stems, finely chop the herbs and add them to the salt in the bowl.
2. Zest the oranges: Wash and dry all six oranges. Use a citrus zester or a small sharp knife to remove the peel, avoiding the white pith. Cut zest into small thin strips or smaller pieces as needed.
3. Add juice and zest to salt mixture: Juice two of the oranges over a small bowl, removing any seeds. Add both the fresh orange juice and zest to the herb-salt bowl and stir well with a wooden spoon to combine evenly.
4. Bake the herb salt: Spread the salt mixture evenly on a large rimmed baking sheet. Preheat the oven to 220°F (104°C). Bake the salt for 30 minutes, stirring halfway through. Break apart any clumps with a fork or spoon until the salt is dry but still infused with the fresh flavors.
5. Store the finished herb salt: Let the salt cool completely. Transfer to airtight glass jars for storage or gifting. Store in a cool, dry pantry and use within 3 months for best flavor.

Notes

• Use coarse or flaky salt for the best texture and flavor absorption.
• Avoid the white pith of the orange peel to prevent bitterness.
• Stir the salt halfway through baking to ensure even drying and to break clumps.
• This herb salt makes a thoughtful homemade gift when stored in decorative glass jars.
• Consume within 3 months for optimal freshness and flavor.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Condiment
• Method: Baking
• Cuisine: American

Keywords: herb salt, rosemary salt, orange zest salt, flavored sea salt, homemade seasoning, thyme salt, citrus salt