One of my favorite things to have around during grilling season is rosemary citrus salt. Start with a cup of coarse sea salt and add a good handful of fresh rosemary leaves, along with the zest from one lemon. Pulse in a food processor until you achieve a fine texture. Store in an airtight container. This loose recipe works well with other resinous herbs, like savory, sage, or thyme, and is stellar on grilled chicken, vegetables, lamb, or steak.

I even like to take a handful of rosemary citrus salt and add a little olive oil or sweet almond oil to make a fragrant after-gardening hand scrub.

What are your favorite ways to preserve rosemary?