Adding flavour to simple food is important. We grow a wide selection of herbs and buy spices in bulk. To help flavour our food over this coming year I decided to make some wild garlic salt. Recipes for wild garlic salt usually use sea salt but I bought some black Himalayan salt at a very cheap price when a deli was closing down last year, and I also had some Celtic salt (in my opinion the best salt as it has 85 minerals in it, and pink Himalayan salt in my cupboards. I therefore made it with those. You will see some recipes with a higher ratio of salt to wild garlic but for health reasons I would rather have less salt and a stronger flavoured salt.
Ingredients
100g of washed Wild Garlic leaves (no stalks)
750g of salt (it is best not to use table salt as you do not want all the additives. Sea salt is usually recommended.)
Method.
- In a food processor whizz up the wild garlic leaves until they are broken up.
- Add half of the salt and whizz up the mixture again. It w ill look like a thickish paste.
- Put the rest of the salt into a bowl and stir in the paste until it is all combined and an even colour.
- Spread the salt out evenly on to a tray (I put mine on a silicone mat on a tray)
- Either let it dry out in the sun or a warm place eg the airing cupboard on put it into the oven on 80C for 2 hours.
- When dry let it cool down and crumble it up.
- Decant into a glass jar with a tight seal.
- Store in a cupboard.
Wild garlic salt is lovely on eggs, will enhance stews and soups, and I like it sprinkled on potato slices when I air fry them. The thing I like about wild garlic, as well as the taste, is that it adds free nutrition to my meals. It is full of vitamins A and C and has iron, calcium, copper and phosphorus in it, as well as essential amino acids. My wild garlic salt is made from black, grey and pink salt and so is not such a vibrant colour as if it was made with sea salt.
