Flavored salts for cooking have been around for centuries. Some come and go in popularity, but one I’ve always loved is Lavender Salt. I grow a ton of lavender in my garden, so this Lavender Salt is something I make to give away around the holidays. It’s like a spurt of Spring in the middle of Winter. Because there are so many recipes for flavored salts that date back to colonial days, Sarah Munro, (my PhD historian and heroine in book 2 of the Deadly Force series, ONE DARK WISH), has added her recipe for Lavender Salt to her collection of DIY herbal recipes.
Lavender Salt is easy to make but it works best with a coarser salt like Kosher salt, Himalayan salt, or Sea salt. I love to add this salt to hot chocolate or any other kind of chocolate desserts like puddings, mousses, and crepes. I’ve also sprinkled it on lattes and other creamy coffee drinks. Because lavender and lemon go so well together, I will also mix fresh lemon rind with the lavender salt and season chicken before I roast it. It also tastes great on pork loin and scallops. I think my favorite use, though, is to add it to caramel sauce on top of my favorite ice cream.
One other wonderful use is for… margaritas! Line the rim of a margarita glass with lavender salt instead of table salt for a nice twist on summer cocktail.
Sarah Munro’s Lavender Salt
Ingredients
Directions:
If you are using your own lavender, cut the stems and allow to dry for at least two weeks. Then use your fingers to remove the lavender pods (they should fall off easily).
Grind the salt and lavender together in a clean coffee grinder. You could also use a spice grinder or even a mortar and pestle, if you have one.
The grinding process releases the lavender oil and allows it to mix with the salt grains. Store the lavender salt in a glass jar with a tight-fitting lid.
If you want to give this salt away as a gift, you could also store it in small tin cans or other decorative containers as longs as the lid fits well enough to prevent moisture or humidity from getting inside and making it a hard, unusable mess.
IMPORTANT DISCLAIMER ABOUT WILD PLANTS, FORAGING, AND MAKING HERBAL REMEDIES:
I am not a medical professional and nothing written on this blog is medical advice. None of my statements have been evaluated by the FDA (I am legally required to give you this disclaimer).
It is important to do your due diligence before foraging, harvesting, and/or consuming any type of medicinal plant.
- If you are taking any medications, talk to your doctor about any potential drug interactions.
- If you are allergic to anything, make sure whatever you are foraging is not in the same family. Example: While dandelions are typically considered safe, those who are allergic to ragweed, latex, daisies, or any other plants in the same or similar families, may not be able to consume dandelion.
Always research potential side effects, dosage recommendations, and how to properly prepare and consume each medicinal plant.
Always make sure you are foraging what you believe to be. Fully prepare and study the anatomy before harvesting wild plants.
Always make sure your kitchen/work area is clean and that all materials are sterilized.
Do not forage plants from areas that have been sprayed within the past 2 years at the very least.
I am not legally or morally responsible for the health of any of my readers. Please do your own research!
