Sale Al Limone e Rosmarino – lemon rosemary salt

Print This Recipe Print This Recipe

This recipe for lemon rosemary salt is from The Italian Farmhouse Cookbook, written by Susan Herrmann Loomis. Susan recommends this wonderful multi-purpose seasoning to complement roast chicken, grilled fish, and oven baked potatoes, and is also delicious sprinkled on steamed vegetables.

  • 3 cloves garlic, 2 cut in half, green sprout removed
  • 1 C. coarse sea salt
  • zest of 2 lemons minced
  • 1 T. fresh rosemary leaves, minced
  • 1/4 to 1/2 tsp. freshly ground black pepper


Mince 2 of the garlic cloves and reserve the remaining one. Place everything but the reserved whole garlic clove in a food processor and process with 2-3 pulses, just until the salt has been slightly ground and the ingredients are combined. Alternatively,  you may crush the ingredients together in a mortar with pestle.

Pour the salt mixture into a half-pint jar; push the remaining garlic clove down into the salt, and cover. Let sit for at least 3 days before using. This salt will keep for at least 3 months if kept airtight.