01/14/2025
Part of our reasoning to purchase Lavender & Thyme Farm was a desire to lead a slower and more intentional life - this includes creating beautiful handcrafted ingredients for the amazing food that we make for ourselves. As we find things we love, we intend to share them here, and most likely in the farm stand down the road. Our first recipe is a simple finishing salt. I love this sprinkled over a fresh fish or chicken.
Rosemary, Orange & Thyme Finishing Salt
Ingredients:
- 2 cups of coarse sea salt or flaky sea salt (e.g., Celtic, Himalayan, French, or Mediterranean) - I LOVE pink Himalayan
- 4 tablespoons of fresh rosemary leaves
- 2 tablespoon of fresh thyme leaves
- 6 navel oranges (this recipe is also amazing with lemon or lime)
Recommended Equipment:
- Citrus zester
- Large rimmed baking sheet
- Glass jars for storage
Instructions:
1. Place the sea salt in a large mixing bowl and set it aside.
2. Wash and dry the rosemary and thyme. Strip the leaves from the stems, discard the woody parts, and finely chop the herbs. Add them to the salt.
3. Wash and dry the oranges. Use a zester to remove the peel from all six oranges in fine strips, avoiding the white pith.
4. Juice two of the oranges into a small bowl, removing any seeds. Add the orange juice and zest to the salt mixture. Stir thoroughly to combine the juice, zest, and herbs.
5. Spread the salt mixture evenly onto a large rimmed baking sheet.
6. Bake in a 220°F oven for 30 minutes, stirring halfway through, until the salt is dry. Break up any clumps with a wooden spoon or fork.
7. Store the herb salt in an airtight container and keep it in your pantry. Use within 3 months for the best flavor.
