Rosemary Radish Veggie Salt is a simple and creative way to use up your garden bounty and a delicious way to flavor your favorite summer foods!
An abundant garden is always a blessing – especially when it helps you fill your pantry. Radishes have been a successful for us for the last few years. Our five year old just pops radishes in her mouth like candy… it’s pretty funny to watch.
In a way, I would almost like to think that she sees them as “baby apples” but they are indeed entirely different.
One of my favorite ways to use up an abundance of radishes is to make sweet and spicy pickled radishes. They are perfect on tacos — which works out well for your favorite Taco Tuesday.
Instead of taking that route, I pulled out my dehydrator. Once I washed the radishes and sliced them thin, I laid them on the dehydrator tray and set the temp for 125. After a quick 4-5 hours they were done – that was fast!
I combined the dried radish pieces with dried rosemary (also from my backyard garden) and opted to use them together to make a really unique veggie salt. A high-quality veggie salt can sometimes get quite expensive. But making your own really is simple and cost effective.
Even more, veggie salt can be made with your own combination of dried veggies – from radish and rosemary to mushrooms, and jalapeños.
Rosemary Radish Veggie Salt
This Rosemary Radish Veggie Salt is simple to make and even better as grilling season approaches.
Slice your radishes thin and lay them out on your dehydrator tray, making sure to leave ample space between them all. If you are drying rosemary alongside the radishes (which you can), just rinse and pat dry.
Then lay the sprigs on the tray giving ample room between.
Set your dehydrator to a simple 125-130 degrees and dehydrate for 4-5 hours.. Radishes will take longer than rosemary, even if you cut them thin (5 hours should be sufficient). Rosemary should be dry within a few hours and once dry, will retail the smell quite nicely.
You want the radishes to be dry to the touch — almost “hard” and not pliable. Pluck the rosemary from the sprigs and put them in your coffee grinder (dedicated to spices) and grind until aa fine powder. Combine with a high quality sea salt at the ratio of 1:2 (sea salt to rosemary radish).
Spice jars can be found easily on Amazon. But if I want something quickly, I pop over to my local supermarket. Ground mustard seed is one of the cheapest spices in a glass jar at just $1.50. I usually discard the ground mustard and use the jar for veggie salts.
Have you ever made or considered making veggie salts? If not, it’s such a great way to use up an abundance of produce!
- high quality sea salt blend (Redmond is wonderful!)
- 1 lb radishes
- 10-15 sprigs rosemary
- Scrub the radishes well and pat dry. Likewise, rinse the rosemary and pat dry as well.
- Cut the ends off the radishes, then slice thin (a mandoline helps!) Lay them on a dehydrator tray, providing even space between.
- Place the rosemary sprigs on a dryer sheet alongside the radishes, making sure to leave ample space for air flow.
- Set the dehydrator to 125 degrees and dry for 3 hours. Rosemary should be done or close to being dry at this point - if already dry, remove and set aside.
- Return the dehydrator to 125 for an additional 2-3 hours until the radishes are completely dry (they should be hard and brittle, not pliable).
- Place the dried radishes and rosemary in your coffee grinder (reserved only for spices), making sure not to fill past the recommended fill line.
- Finely grind the radishes and rosemary into a powder. Stir in the high quality sea salt at a ratio of 1:2 (sea salt to rosemary/radish).
- Store in a cool, dark pantry.
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