We make them in very small batches. For us, 1/2 cup is more than enough until the next season rolls around, but you might want to make them for gifts.
Give them a try. You'll be glad you did.
|We chose rosemary, lemon zest, and pink Himalayan salt for this batch.|
|This ran in the magazine a few issues back.|
|We don't grind it until it is uniform, but you can.|
|We really enjoy tiny bits of the ingredients, popping up here and there. The lemon and rosemary really shine on poultry or fish, and all kinds of pastas and veggies.|