Rosemary Orange Salt


About 1/4c


1-2 months in a tightly sealed container in a cool dark cupboard


1 tsp sea salt
1 Tbsp fresh Rosemary Leave, remove from the stem and coarsely chopped
1 Tbsp Orange Zest, in thin strips
2 drops Rosemary Essential Oil
4 drops Orange Essential Oil


Combine the salt, Rosemary leaves and orange zest in your mortar and pestle.

Work the zest and orange peel into the salt until well combined.

Put into a small dish add essential oils mix.

Use for flavouring chicken, fish, pork or vegetables