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Pink Himalayan Rosemary Salt



Pink Himalayan Rosemary Salt


  1. Add fine salt and rosemary to a blender and blend until well combined

  2. In a large bowl add your course salt and the rosemary salt mixture. Mix them together well  

  3. Spread you salt mixture onto a large baking sheet and allow it to dry for a minimum of 2 hours.

  4. Store in an airtight container for 6 to 8 months.

  5. Enjoy! 

Nutritional Facts


  • 1 cup fine Pink Himalayan Salt

  • 2 cups course Pink Himalayan Salt

  • 1 cup packed rosemary leaves

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