Finishing salts are an easy and perfect way to use the herbs in your garden and they make beautiful and delicious handmade gifts for the family and friends. The chive blossom salt not only tastes fantastic, but also looks great with its light purple colour.
You can use chive blossom salt on grilled meats and veggies, sprinkle it over avocado toast, and salads, or use it to make a compound butter. My favourite way to use it is to season a blue steak, salad, roasted asparagus and Quark cheese-so simple yet so dang tasty.
300 g Coarse sea salt
1 cup Chive blossoms
Zest of 1 large organic lemon, grated
Line a small baking tray with a piece of parchment paper. Place sea salt, chive blossoms and grated lemon zest together on the prepared tray.
Use your hands to rub everything together. Spread out the mixture into one layer. Cover the tray with a large umbrella food cover.
Allow the salt mixture to dry out at room temperature in a warm and dry area. (I left mine at the kitchen window for 4 days) This will take around 2-4 days depending on the humidity. During this time, the salt should be turned and stired several times for even drying. You can dry the mixture in an oven for about 1 - 2 hours at 50C/122F. To allow the moisture to escape from th...
