Garlic salt

Joined Nov 5, 2007
Exactly the same but completely different.


Actually it is kind of hard to tell from this phto how much white salt is in this white mortar, but trust me, it's there.

Joined Jul 13, 2012
There's also an old technique doing it with the knife on the board. The salt grinds the garlic. I prefer the mortar as the salt can be hard on the knife's cladding.


Staff member
Joined Mar 29, 2002
If you want try a spin on a seasoned salt, give this a try.

Lemon Garlic Rosemary Salt

3 cloves garlic. Peel all three, mince two of them
1 cup kosher salt, Diamond preferred, Use about 3/4 cup if using Morton Kosher
zest of two lemons, finely minced (microplane is perfect)
1 tablespoon minced fresh rosemary leaves.

Combine everything in a food processor except the one whole garlic clove. Give it a few pulses to grind and combine everything. A mortar and pestle is fine too.
Put into a jar and bury the peeled garlic clove in the salt. Put on the lid and let it sit for a few days before using.

Your environment may make this clump more than is useful to you. if you have that problem, you can spread this on a baking sheet to dry in a low oven for a while. You may need to give it a brief whirl in the food processor after drying to break up any large clumps. Mortar and pestle is good again here too.
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