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.