Wild herb salt

Prep Time:

–

Cook Time:

approx. 15 minutes + 2 hours drying

Cooling Time:

–

Servings:

Ingredients

100g, approx. 2 handfuls of wild herbs (e.g. dandelion, daisy, marigold, clover, girsch, ribwort)
200g SALDORO pink ancient salt

Instructions

Wash and dry wild herbs Purée herbs with 100g salt in a blender.
Distribute the wild herb-salt mixture on a baking tray covered with parchment paper and dry in an oven for two hours at 50°C. Alternatively, let dry in the sun for one to two days.
Break up the dried herbs with a mortar, mix with the rest of the salt and fill into a clean glass.

Our recommendation:

SALDORO^® Pink Ancient Mill Salt Bag 600 g

SALDORO coarse ancient mill salt with no additives is 100% natural and naturally pink. The rock salt is 250 million years old and comes from salt deposits in northern Germany. The re-sealable stand-up pouch is particularly convenient for refilling salt mills.

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