Lavender Salt


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
  1. Add the salt and lavender flowers to a clean spice grinder and pulse to a fine consistency.
  2. Transfer the lavender salt to a clean, airtight glass container and label it. 
  3. Store at room temperature.