Ingredients
2 tablespoons dried rosemary, crushed1 to 2 tablespoons fennel seed2 cups kosher salt1/2 teaspoon garlic powder
Preparation
In a spice grinder or with a mortar and pestle, grind rosemary and fennel until powdery. Stir rosemary mixture into salt; add garlic powder. Transfer seasoning mix to clean 3- or 4-ounce jars. Store in a cool dry place up to 6 months.
