If you mix the salt with aromatic and medicinal plants, mushrooms and wild fruits, you will get a unique herbal salt to turn your dishes into an authentic taste and healthy experience

Good quality salt is a precious natural substance that, combined with wild plants and fruits, can bring a wide variety of flavors to the kitchen and provide small culinary pleasures, as well as more well-being and energy. The secret is to make your own salt mix.

Preparing your own salt mix with what nature gives you is a lot of fun and you can also use it to give your dishes a healthy plus. Because health and well-being come from the stomach and not from the pharmacy.

3 MIXES OF SALT WITH WILD WINTER FRUITS

Think of your salt mix as a way to create a personal ingredient and a way to bring the nature of your environment to your dishes. On your excursions you can look for, for example, rosehip, barberry and sea buckthorn fruits, which contain a particularly high proportion of vitamin C.

1. ROSEHIP SALT

The best time to collect rose hips is October or November, while the fruits are still firm. If the harvesting time has passed you can always prepare the recipe for salt with dried rose hips, which you can find in herbal stores and also online.

When fresh fruits are processed, you must first wash them carefully, remove the small branches or stems, cut them in half and remove the seeds and “hairs”. Then, you must let them dry and then you will have to grind them into a fine powder.

If you use rosehip powder already prepared from the herbalist or organic supermarket, you can save the work of cleaning and drying. The purchased powder also has the advantage that it contains the seeds of the rosehip, which makes it even a little more valuable.

Ingredients (for about 150 grams of rosehip salt):

  • 50 g of coarse sea salt
  • 100 g of rosehip powder or about 300 g of fresh rose hips (to be processed)
  • 1 teaspoon paprika powder
  • 1 teaspoon of pepper
  • Zest of an organic lemon

Elaboration:

  1. Mix all ingredients.
  2. Let the salt mixture dry a bit more, uncovered.
  3. After a few days, the rosehip salt will be ready to use and will keep for about a year. Accompany any type of dish.

2. BARBERRY SALT

Barberry used to be used in the past in Europe instead of lemon, when it was not yet widespread, to acidify dishes and even to make vinegar. But today its importance as a food in Europe has decreased significantly.

Ingredients (for 150 grams of salt spiced with barberry):

  • 50 g of coarse sea salt
  • 100 g dried barberry
  • 1 teaspoon dried ground mushrooms
  • 1 teaspoon of mountain celery or 1 fresh stalk
  • 1 teaspoon ground coriander
  • 1 tablespoon of marjoram
  • 1 teaspoon onion powder
  • 10 cardamom seeds
  • 1 teaspoon minced garlic
  • 1/2 tablespoon ground ginger
  • 1 teaspoon of pepper
  • 1 teaspoon ground pink peppercorns

Elaboration:

  1. Chop the barberries in a food processor.
  2. Mix all the other ingredients.
  3. If the spice mix feels damp, you can simply let it dry for a while in the 50 ° C oven.
  4. After a few days, the barberry salt is ready to use and keeps for a year.

3. SEA BUCKTHORN SALT

Sea buckthorn is a shrub that can be found from the Atlantic coasts of Europe to northwestern Mongolia and China. Its fruits are often used frequently in cosmetics.

Ingredients (for 150 grams of sea buckthorn salt):

  • 50 g fine sea salt
  • 100 g of sea buckthorn powder or 200 g of fresh fruits
  • 1 teaspoon of sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon of pepper
  • 1 teaspoon dried lemon peel, ground

Elaboration:

  1. Mix the fine sea salt and the other ingredients until you get a fine table salt.
  2. If some of the ingredients are still wet, the salt mixture can be dried on a baking sheet at 50 ° C.
  3. This salt mixture has a particularly refined taste. It is ideal for salads.

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