Preparation

• In a small bowl, combine the salt with the lemon juice and zest. Stir.

• Spread the salt mixture out in a thin, even layer on a parchment-lined dehydrator tray and dry in a dehydrator at 105 degrees for 2 hours. Alternatively, spread the mixture on a parchment-lined baking sheet and place in a 170-degree oven (or your oven’s lowest setting) for 2 hours.

• Grind to combine.

• Add the rosemary and grind to desired coarseness. Store in an airtight container at room temperature for up to 3 months.

Use It: Add a piney pucker to roasted chicken and potatoes, cold orzo salad or pastas bathed in olive oil or thick, creamy sauces.