Make your own Mediterranean lavender salt
Easily make a fragrant lavender salt with just a few ingredients and little effort.
What could be nicer than walking through your own garden on a warm summer evening? The crickets chirp and the scent of lavender caresses your nose. You can also conjure up this wonderful aroma in your summer dishes – simply with homemade lavender salt from your garden. The salt can be stored for a long time, so you can still get the Mediterranean summer scent into your dishes in winter.
What do you need?
- Dried lavender flowers
- Sea-salt
- A lockable jar
What is lavender salt good for?
Despite its typical scent, lavender salt has a very mild taste and therefore goes well with all Mediterranean dishes such as pasta, fish and meat dishes, but also simply with baguettes and olive oil. I like to set it up at the table. It’s an eye-catcher and always impresses my guests. Try it out for yourself and make your own impression!
What can you season with lavender?
Lavender tastes great in pastries, cakes and tarts, preserved in oil or vinegar and in butter. It is often used particularly in French cuisine, for example with fish, meat (roasts), poultry, vegetables and in soups.
How does lavender work?
Lavender is generally considered to be calming, nerve-strengthening, antispasmodic, sleep-inducing, anti-anxiety, antibacterial, anti-inflammatory, expectorant, pain-relieving (also for rheumatic diseases) and nourishing. It increases well-being and quality of life.
How do you prepare the lavender salt?
It’s best to use about 1/3 lavender flowers and 2/3 salt. Depending on the desired intensity of the lavender, the ratio can be varied. Alternately fill a layer of salt and a thin layer of lavender flowers into the sealable jar or mix the salt and lavender flowers well together and add them to the jar. The jar should now rest for at least a week so that the salt can absorb the aromas of the lavender. If desired, the lavender flowers can then be removed using a fine sieve.
Preparation time: 15 minutes
Resting time: one week
INGREDIENTS
- 1/3 cup dried lavender flowers
- 2/3 cup sea salt
- 1 lockable jar
PREPARATION
- Mix the dried lavender flowers and sea salt in a ratio of 1:2.
- Alternately fill a layer of salt and a thin layer of lavender flowers into the sealable jar. Alternatively, mix the salt and lavender flowers together well and pour into the glass.
- Seal the jar and let it sit for at least a week so that the salt can absorb the aromas of the lavender.
- Optional: After the rest period, remove the lavender flowers using a fine sieve. However, I leave them in the salt because they add flavor on the one hand and a wonderful look on the other.
As always, the better the basic ingredients, the better the result. For this Mediterranean lavender salt I used the Bad Ischler Salzzart, a high quality, non-iodized gourmet salt used. The pyramid-shaped salt flakes are crunchy and melty and are perfect for my lavender salt.