Harvest the fresh rosemary early in the morning when the rosemary oils are the best.

Rinse the rosemary stems under cold water and lay flat in a single layer on a towel to dry. Pat with a towel or paper towels if needed. Remove as much moisture as possible. Rosemary must be completely dry.

Strip the leaves from the rosemary stems. Finely chop the rosemary leaves with a sharp knife.

Spread the coarse sea salt over a large baking or cookie sheet. Toss the chopped rosemary on top of the salt and using a spatula mix the rosemary into the salt.

Spread the rosemary salt out on the cookie sheet and allow to air dry for about 4 to 6 hours. Or dry in the oven.

To dry in the oven turn the oven on the warm setting or the lowest temperature available. Place the baking sheet in the oven for 15 to 20 minutes, occasionally tossing with a spatula. Allow the fresh rosemary pieces to dry completely. Do not over dry or the rosemary will burn.

Place the dried rosemary salt in a one-quart bottle or container to store.

If using as gifts bottle and decorate the individual glass bottles with a ribbon and label.

Makes 3 cups of rosemary salt.