Welcome to Marmee's Pantry

Welcome to Marmee's Pantry

Thursday, March 6, 2014

Homemade Aromatic Salt

Salt is such a staple of everyone's life. Personally, I think salt has a far worse reputation than it should. Too much salt ISN'T good, of course, but cutting down too much can be worse. 

Salt is essential for your brain, digestion, proper muscle contraction, skin and all-over hydration. Salt in our body helps us to sweat when we are over-heated so that we don't become dehydrated. Salt helps level-out proper blood pressure and carries nutrients to your cells.

And we all know that salt adds flavor to our foods. And WE are to be salt (and light) in this dying world: 

"You are the salt of the earth . . . " 
~Matt. 5:13

"Let your speech always be gracious, seasoned with salt . . ."
~Col. 4:6

Salt was so important that Old Testament offerings were to be seasoned with salt (~Lev. 2:13; ~Numbers 18:19). If it's important to God, it should be important to us.

One of the ways to change-up the taste of salt, or if you are still concerned, to use a little less in our diets, is to use a seasoned salt. There are so many delicious options. We have used a seasoned salt for years, THE Man especially enjoys my old standard Seasoned Salt. Click HERE for the recipe. 

Recently, I started making an incredibly YUMMY alternative: Aromatic Salt. WOW. I can't even tell you how good this is on chicken or any poultry or fish. My family eats a lot of chicken, so that's the main dish I use it with. You may also use it to change-up ANYTHING that you add salt to ~ dips, vegetable soups and stews, creams for creamy soups, cheese balls, Focaccia bread, homemade gluten free rosemary and seasalt crackers ~ use your imagination.

You will need:

~3 TB Celtic Sea Salt (remember ~ it's only pronounced "seltic" in Boston '-) )
~1 TB rosemary (grind dried rosemary leaves in a mortar and pestle, DO NOT use powdered)
~1/2 ts garlic granules
~1/2 - 1 ts sage (if you have your own, rub the dried leaves between your hands or fingers until fine)
~1/4 ts black pepper

1) As mentioned above, grind dried rosemary leaves in a mortar and pestle; DO NOT use powdered rosemary because grinding it will cause it to release and retain that wonderful pungent fragrance you want. If you have dried your own sage, and even if you buy your sage in bulk, rub it between your palms or fingers until it is fine but not completely powdered.

2) With a whisk, mix all ingredients together.
3) Pour salt mix into a pretty little canning jar, a small gasket lid jar. Make sure it has a good lid to seal in that wonderful fragrance in-between uses.

4) Sprinkle on with clean fingers.

5) Enjoy!

Blessings from Ohio . . . Kim<><


  1. Looks so good. I will have to share this with my girls. Thanks, Kim.

  2. Perhaps if people didn't waste so many calories on processed food, salt wouldn't be such a problem. I only use sea salt and have a nice collection of half dozen, or more, kinds. When I taste Morton's, my mouth hates it...nasty taste of bleach.

  3. Kim,
    This recipe sounds amazing...I will be giving this a try! Thanks so much for sharing.
    Blessings, Jamie :)

  4. Thanks for the recipe; I think you have some great ones. Salt is a word used in the Bible for very important reasons.

  5. Gee Sandra I don't even remember what Morton's taste like if anything. Thanks Kim for sharing. At first my mind went to bath salts then I "got it". Wanted to hit the "like" link but then remembered this isn't facebook!

  6. Will definitely try this one, Kim! Thanks!!


Related Posts with Thumbnails