There are SO many different types of salt out there; Table Salt, Course Salt, Iodized Salt, Kosher Salt, Celtic Salt, Dairy Salt, Rock Salt, Pickling Salt, Sea Salt, Seasoned Salt, Popcorn Salt, and Colored Salt.
Whew!!!
There are three main methods for obtaining salt: Evaporation from sea water, mining salt from the earth, and creating salt brines.
The word “salary” was derived from the word “salt.” Salt was highly valued and its production was legally restricted in ancient times, so it was historically used as a method of trade and currency. The word “salad” also originated from “salt,” and began with the early Romans salting their leafy greens and vegetables.
There are a thousand ways to create your own variety of salt(s). Here is a combination of salt and one of my favorite herbs. Flavored salts also make great edible gifts for the gourmets in your life.
ROSEMARY SALT
4 8-oz jars
- 1 cup rosemary (packed fresh leaves)
- 1 cup salt (coarse)
- 3 cups salt (Kosher, or other flake-style salt)
Put the rosemary leaves and coarse salt in a food processor. Pulse on and off about 8-10 times, or until the rosemary is blended into the salt, and the salt is similar in texture to table salt (it will be damp and look almost like wet sand).
Add the Kosher salt to a bowl; stir in the rosemary salt mixture and combine thoroughly. Spread out on a baking sheet to dry for a few hours and then transfer to jars with tight-fitting lids.
Culinary Chick 