Over the weekend our rosemary hedge (which I wrote about here) had its first ever trim. Now, it’s looking very uniformed and certainly on its way to creating an impressive hedge. Of course, I now also have a bucketful of rosemary trimmings that I need to make good use of. And I plan to in three ways. Firstly, wrap a few bunches with twine to take to friends we are visiting over the next few days. Hang a few bunches from our kitchen ladder for drying, crumbling into a glass jar, and storing. And lastly, to make some rosemary and lemon flavoured salt which will be perfect for hot roasted potatoes, as a rub for chicken or lamb, or atop avocado toast. These little jars of flavoured salt would make a great addition to a food hamper or you could easily personalise as a simple bonbonniere.
Click here for the recipe>>>