This recipe enhances the Maldon salt by flavouring it with the floral and fragrant taste of lavender.
Lavender has a distinctly floral flavour but as it is part of the mint family it has hints which are close in similarity to mint and rosemary – this means the lavender flavoured salt works brilliantly with sweet bakes such as shortbread biscuits, chocolate, and crème brulee but also with savoury dishes such as lamb, fish, and chicken.
It could also be used to salt the rim of a homemade cocktail or sprinkled across cheese and crackers. The possibilities are endless, plus once you make a batch you can store it in an airtight container for 6 months.
How to make lavender salt?
- You must make sure the lavender you use is dried – you can buy dried and edible lavender from the supermarkets, however if you are cutting from flowers at home then simply remove the flowers and allow to dry for a week before using.
- Place the dried lavender into a pestle and mortar and crush until they are broken up and mostly ground.
- Mix this with the Maldon salt and then store in an airtight container.