The Autumn Equinox has bought the rains and it definitely feels like it’s time to get a bit cosier. But I’m not quite ready to say goodbye to all the lovely flowers . This is a floral, herbal salt, it’s really lovely to add to your plate as a final flourish.

These flowers were foraged from my (old) garden and two of my neighbours gardens. If you have lovely edible flowers and herbs, you are so lucky, just head outdoors with a basket and scissors and enjoy the experience of picking beautiful things from your garden some or invite yourself over to a green fingered friends house and see whats looking colourful and edible. These are so nice to give away as gifts too!

For these flavoured salts I used Maldon as it has such lovely big salt crystal flakes that are a fun sensory experience to crush between your fingers! You can buy big tubs of it at good foodie stores. But you can also use whatever salts you like, there are also the lovely big pink Himalayan salt crystals as well, that you can use in grinders.

Edible Flowers:

Rose petals, Pineapple Sage, Viola, Nasturtium, Calendula, Rose Geranium

Herbs:

The hardier herbs such as Oregano, Parsley, Rosemary & Thyme work well

Zest:

Lemon, Mandarin, Orange, Makrut Lime Finely zested using a microplane

Very finely sliced Makrut Lime Leaves are beautiful too

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Ingredients:

Use the flavours you love but this is what I used

1 1/2C Maldon Salt

1 TBSP Lemon Zest

1 TBSP Finely chopped Garlic

2-3 TBSP Herbs

Instructions:

Pick the herbs on a sunny day so that your petals and leaves can dry nicely.

I chopped mine up beforehand and put them on a large oven tray to naturally dry out completely.

Finely slice garlic and finely zest your citrus, mix with half a cup of your zest and place on a baking sheet and bake at 100 degrees celcius for 60 minutes or until completely dried out.

Combine with the dried petals and herbs.

This salt will keep beautifully in an airtight jar for a couple of months.