Autumn is the season to dry fresh herbs that won't last the winter, like lavender flowers. You can savor them all winter long with this unusual condiment. Use it as a finishing salt for lamb, chicken, scallops, roasted vegetables, fresh fruit, and chocolate desserts. Incorporate it into French-style vinaigrettes and dishes that contain lemon, which pairs so well with lavender.
I used a spice grinder to make this salt but alternatively you could use a food processor or a mortar and pestle. If you use a mortar and pestle, you may want to substitute fine sea salt for the coarser crystals.
½ cup coarse sea salt
1 tablespoon organic dried lavender flowers
- Add the salt and lavender flowers to a clean spice grinder and pulse to a fine consistency.
- Transfer the lavender salt to a clean, airtight glass container and label it.
- Store at room temperature.