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Posted by on May 31, 2011 in Featured, Recipes, Soups, Vegetarian | 6 comments

Sage and rosemary aromatic salt

Sage and rosemary aromatic salt

Last week I bought a 30g box of fresh sage for my meat ragu. 30 grams doesn’t sounds like a lot but a little sage goes a long way. I used it to season a fabulous potato dauphinoise, a soup and a pasta but I still had half the box left over… I remembered my Mom making a herb salt with sage, so I called her and she said it was an Italian salt called Sale Aromatica…. sage, rosemary, garlic and salt all blitzed up in the blender.

I did this with about 10g of fresh sage and about 10g of fresh rosemary, 2 cloves of garlic and a cup of salt. I started by blending the herbs and garlic and then adding the salt. The smell was fabulous! I promptly sprinkled it on the cream cheese on toast and lentil soup I was having for lunch. So good! I also used it last night to make a roasted butternut and sage risotto.

I imagine it will taste great on grilled meats, on fish, on pizza, to make a herb bread, on eggs, to flavour soups and stews… It would also make a great gift. I have read that it lasts really well if you lay it out on a tray for a few hours to dry a little and seal it in a dry airtight jar.






  1. what a great idea! i always have left over herbs in the fridge…

  2. How divine! Did you use normal salt? I am using the pink Himalayan salt, it should be OK to use? Thanx for always inspiring. 🙂

  3. @ zed – for sure you can use the Himalayan salt, it should just taste even better ;-)<br />Always a pleasure to hear from you!

  4. OMW! I have just read your blog on the Pioneer woman… I am smitten! She IS amazing. Everything about her is so real. And she is so pretty. And her love of her family and her man so deep, and lets not mention her cooking or garden or photos. Wow, thank you for posting about her. 🙂

  5. I know – totally inspirational! She makes me want to be a better person. Glad you like it!

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