Rosemary Salt Blend

I used to be a little scared of fresh herbs. They look like plants (because they are plants) and I never knew whether to use only the leaves, or the stems, or which herbs to pair with which meat, or how much to use, or which ones to mix... It was all just very confusing. Generally, when something is confusing I approach it, I seek understanding... I'm curious about life and I need answers. Not with fresh herbs. Those little green leaves and stems peeping out from the produce bar at the grocery store just held too much mystery and I couldn't handle it. Clearly I got over it. Be a brave Paleo. Spice up your life and make some salt blends to keep in your kitchen.

Rosemary Salt Blend:

Here's what you do: Lay fresh herb on baking sheet. Bake on 'warm' oven temperature or 250 degrees for 4 hours. When finished, the herb should break when you touch it. When the herb is done baking, use a mortar and pestle or a food processor to grind into pieces. Add sea salt and grind again.

*Always use twice as much herb as salt. I used 1/2 cup rosemary and 1/4 cup sea salt. Store in a cool dry place in a glass jar.

P.S. You can use the leaves and stems or only the leaves :-)