Prep 15 mins
Cook 0 mins
This is a salt-based flavoring,so less is required to season foods than when using ordinary salt. I recommend two-thirds to one-half as much Flower and Herb Salt when substituting it for table salt in any recipe. This was adapted from Salt of the Earth by Jo Ann Gardener. Enjoy!
- 2 cups table salt or 2 cups sea salt
- 2 cups finely flaked dried lovage or 2 cups celery leaves
- 1 cup finely flaked dried parsley
- 1 cup dried chives
- dried chive blossoms
- calendula flowers
- 1⁄2 tablespoon garlic powder or 1⁄2 cup finely flaked dried garlic sprouts
- 1⁄2 tablespoon onion powder
- 1⁄2 tablespoon ground black pepper
- 1⁄8 cup paprika
- 1⁄2-1 tablespoon pulverized dill
- Mix all ingredients well, adding more herbs and spices to taste.
- Store in glass jars, well away from light and excessive heat.
As you know Sharon, we are fellow herb and flower lovers and therefore this recipe was an easy tag for me! LOL! I made this a week ago, so the flavours would blend nicely, and used it today for the first time.........I sprinkled it on to some lamb chops before grilling them, and what a wondeful and yet SUBTLE flavour the salt imparted to the meat. I used EVERY single herb and flower as posted.......the only change was to cut the recipe in half, as it makes a LOT of salt! I LOVE this, another one of you wonderful recipes........I can always rely on you! Made for the Magic of Herbs in the Photo's Forum, merci Darlink! FT:-)