Garden Pantry
Rosemary & Orange Finishing Salt
Bright citrus, fragrant rosemary, and coarse sea salt come together to create one of my favorite homemade pantry staples. I love keeping a jar within reach to finish everything from roasted vegetables and grilled chicken to fresh bread, pasta, and eggs.
Makes: About 2 cups
Ingredients
- Peels from 4 oranges
- 8–10 sprigs fresh rosemary (dehydrated)
- 4 additional fresh rosemary sprigs
- 2 cups coarse sea salt (I used San Francisco Salt Company Coarse Sea Salt)
Instructions
Step 1 | Dehydrate the Orange Peels
Wash the oranges well before peeling.
Using a vegetable peeler, remove only the orange zest, avoiding as much of the white pith as possible.
Arrange the peels on dehydrator trays and dehydrate at 125°F for 8–12 hours, or until completely dry and brittle.
Step 2 | Dehydrate the Rosemary
Strip the rosemary leaves from 8–10 sprigs.
Arrange the leaves on dehydrator trays and dry at 95–105°F for 2–4 hours, or until completely crisp.
Step 3 | Blend the Salt
Break the dried orange peels into smaller pieces.
In a food processor combine:
- Dehydrated orange peels
- Dehydrated rosemary
- Coarse sea salt
Pulse until everything is evenly combined while still maintaining a little texture.
Step 4 | Add Fresh Rosemary
Transfer the salt to a large mixing bowl.
Finely chop the leaves from 4 fresh rosemary sprigs and stir them into the salt by hand.
This simple step adds beautiful flecks of vibrant green, a fresh burst of rosemary aroma, and even more garden flavor.
Kendra’s Tip: If you plan to keep the salt in your pantry for several months, you can omit the fresh rosemary or use additional dehydrated rosemary instead. I usually make smaller batches that get used quickly, so I love adding fresh rosemary for its beautiful color and bright flavor.
Step 5 | Store
Transfer the finishing salt to airtight glass jars.
Store in the refrigerator if using fresh rosemary and enjoy within 2–3 weeks for the freshest flavor.
If using only dehydrated ingredients, the salt can be stored in a cool, dry pantry for up to 6 months.
Ways to Use It
I love sprinkling this finishing salt on:
- Crispy chicken thighs
- Roasted potatoes
- Fresh bread with olive oil
- Grilled vegetables
- Pasta
- Eggs
- Steak
- Fish
- Popcorn
- Garden tomatoes with burrata
Garden Notes 🌿
One of my favorite things about cooking is finding ways to preserve what the garden gives us.
This finishing salt was inspired by fresh rosemary growing just outside my kitchen and oranges that deserved a second life after being enjoyed. Adding a handful of freshly chopped rosemary at the end brings the whole blend to life with beautiful color and a bright herbal aroma.
It’s become one of those simple pantry staples I reach for almost every day.
🌿 One thing I’d recommend
Because you’re adding fresh rosemary, I’d either:
- Store the jars in the refrigerator, or
- Spread the finished salt out on a baking sheet for 12–24 hours before jarring it so the fresh rosemary has a chance to air-dry slightly within the salt.
That second method is my favorite. It preserves the vibrant green flecks you love while reducing excess moisture, giving you better shelf life without sacrificing the fresh rosemary character. It feels very much like a little “Create with Kendra” trick that readers will appreciate.
