Rosemary Salt - cooking recipe

Ingredients

3 ounces kosher salt or 3 ounces sea salt
1 bunch fresh rosemary or 1 bunch other fresh herb

Preparation

In a blender, combine 3 oz. kosher or sea salt with leaves from 1 bunch rosemary, chopped.
Whiz until rosemary is fine and salt is decidedly green.
Spread out onto a rimmed baking sheet and bake in a low oven, 225\u00b0F, until dry, about 15 minutes.
Break up with hands, and store in covered jars out of the light.
Sprinkle over focaccia, rub into steaks and roasts, mix a little into ground beef for patties or season a lamb stew, chops or kabobs.