Mint salt

Mint salt

By
From
The Produce Companion
Makes
35 g
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
35g sea salt flakes
5g mint leaves

Method

  1. Put the salt and mint in a small food processor or spice grinder and pulse until combined. This fresh herb salt is best used soon after it is made, but can be stored in an airtight container in a cool, dark place for up to 1 week.

Cook’s note

  • Only limited by your imagination and tastebuds, flavoured salts can become a cook’s best friend. Use them in place of normal salt in rubs, salad dressings, casseroles and on roast vegetables. Most flavourings need to be dried first, which can be done in the oven or a dehydrator. Try mushrooms, citrus peel, herbs, edible flowers and dried fruit. A basic guide is 1 teaspoon of dried flavourings to 35 g of the best sea salt flakes you can afford. Salts made with dried flavourings last a good while.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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