Rosemary Herb Salt

A day on a plate is all it takes for rosemary, thyme and lemon zest to perfume large crystals: Binet 1660’s Coarse Gray Salt, harvested on the clay floor of the Batz-sur-Mer salt pans, becomes a jar of herb salt for roasts.

Makes 1 small jar · 10 min + 24 h drying

1. Strip the leaves from 3 sprigs of rosemary and 3 sprigs of thyme, and finely grate the zest of 1 lemon.
2. Pulse 1/3 cup (70 g) of the coarse gray salt with the herbs and zest in a food processor until coarsely ground.
3. Spread the mixture on a plate and let it dry at room temperature for 24 hours, stirring once or twice.
4. Store it in an airtight jar and rub it over roast pork, chicken or potatoes before cooking.

The star of this recipe: Coarse Gray Salt, by Binet 1660.