Lemon Thyme and Lemon Rosemary Homemade Salt Scrub

I’m so excited about this because it easy, homemade, organic and WAY cheaper than buying a similar prepared product in the store. Also it’s perfect for gift giving. I love this so much that after making this first batch I want to make it known that this is only my first of many flavor concoctions! I decided to make it yesterday as a mother’s day gift. I knew that I would be meeting my mom this morning at a farmer’s market near her house and this is one of the things I wanted to share with her.

This recipe was inspired from a recipe I found on Pinterest a month or so ago from Jaclyn at Food Plus Words.

Lemon Thyme and Lemon Rosemary Salt Scrub

(Adapted from Food Plus Words)

Ingredients

  • Organic Grapeseed Oil
  • Organic Lemon essential oil (4-8 drops)
  • Kosher Salt
  • Fresh sprigs of thyme and rosemary

Preparation

  • The recipes I reviewed said the salt and oil should be measured 2 parts salt to 1 part oil. I found that you needed just slightly more oil than that. Measure it exactly first then add oil by teaspoon fulls until it is slightly covering the salt once everything settles.
  • So start by measuring the salt and pour into a prepared jar of your choice. Add oil, essential oil drops and fresh herbs. For the thyme I picked and stemmed it and added the tiny leaves whole. For the rosemary I stemmed it and chopped it until it was about the size of the thyme leaves.
  • In the larger jar I mixed 3/4 salt, 1/4 cup plus 2 tablespoons of grapeseed oil, 6-7 drops of essential oil and about 2 tablespoons of thyme.
  • In the two slightly smaller jars I mixed (in each jar) 1/2 salt, 1/4 cup grapeseed oil, 4 drops of essential oil and in one jar little over a tablespoon of thyme in the other jar a little over a tablespoon of rosemary.
  • To use: stir around with a small spoon or small wooden scoop to mix. Take about a 1/2 teaspoon if washing your hands with it and scrub…when done rinse and pat dry. Can also be used on feet, knees or elbows.
  • I printed tags and put ribbons on the jars for gift giving!

Urban Herb Garden

I have been obsessed with growing herbs for about 5 years now. Last year I had what I consider to be my most successful year of growing. Today I want to share with you where they grow and some pictures of what I’m growing. My rosemary is whispering in my ear telling me that it wants to be written about first. It is included in the name of my blog, after all.

My rosemary grows, along with the rest of my garden, in a spot that has one of the most beautiful views in Richmond. My roof. We live in an urban neighborhood right on the James River in the downtown area of Richmond. The neighborhood is a mix of privately owned condos, townhouses and businesses. We have a pool, 3 restaurants and a boat marina. This is a photo of the seating area and part of the “growing” roof top.

Back to the rosemary…it grows inside of an old broken fire pit that was too cool and rustic to throw out. Here is a view from the top as it grows up toward the sun:

And another view of the rosemary:

Here are some shots of other herbs growing on the roof:

Lemon thyme, planted in 2011

Tarragon, planted April 2012

Sage, planted April 2012

Oregano, planted April 2012

Tomatoes (because they didn’t want to be left out), planted April 2012

The largest and most abundant herb that I grew last year was sweet basil. I had 3 very large bushes. One large plant would fill up a large colander once was it was cleaned and stemmed. This season I have planted sweet basil and thai basil, it’s currently about an inch tall and I’m hoping it’s going to get just as big as it did last year!

Basil, stemmed and washed. 2011

I also have a few things growing in pots on my front porch. The dill has been planted from seed I saved from last year.

Dill, planted March 2012

Chives, planted April 2012

Jalapeno pepper, planted April 2012

Thai Basil seedlings, started March 2012. A stray dill seed got in there somehow!

I hope you enjoyed this little tour of my recent plantings. I will keep you updated as they grow and as I use them in recipes! – Elissa