2 tablespoons dried rosemary, crushed
1 to 2 tablespoons fennel seed
2 cups kosher salt
1/2 teaspoon garlic powder
In a spice grinder or with a mortar and pestle, grind rosemary and fennel until powdery. Stir rosemary mixture into salt; add garlic powder. Transfer seasoning mix to clean 3- or 4-ounce jars. Store in a cool dry place up to 6 months.
Yield: about 2 cups.
You can use 2 to 3 star anise in place of the fennel seeds in this blend. Choose one or the other; using both will overpower the flavors.
Test Kitchen tip
Originally published as Mama Watts' Crazy Herby Salt Blend in Taste of Home Christmas Annual