This herb salt transforms spring’s first delicate herb shoots into the ultimate seasonal seasoning. Unlike dried herb mixes, this cooked salt creates a cohesive spring flavor where each ingredient shines yet blends harmoniously. Use it to sprinkle over spring favorites like morels, sweet peas, lamb, eggs and asparagus.
Ingredients
- ½ cup chive blossom flowers
- ¼ cup finely chopped parsley leaves
- ¼ cup finely chopped mint leaves
- ¼ cup finely sliced chives
- ¼ cup finely chopped fennel fronds
- 2 tablespoons lemon zest
- 2 teaspoons Aleppo or cayenne pepper
- 2 teaspoons mixed-color crushed peppercorns
- 1½ cups Maldon flake salt
Preparation
Preheat oven to 225°F. Combine herbs, zest, and spices in a medium bowl. Gently fold in salt until well mixed, using your fingers to incorporate thoroughly. Spread mixture evenly on two parchment-lined baking sheets. Bake 20–25 minutes, until herbs have lost most moisture but remain greenish. Let cool. Store in a covered container for several weeks. Makes about 2 cups.
