Author Archives: Ann Lovejoy

I like to wander through the garden clipping a little of this and a bit of that, then grind the herbs with flaked sea salt to create seasonal blends that grace anything from fish or poultry to desserts (but of course; sea salt with lavender, chamomile, and pepper is brilliant on berries). As a rule of thumb, you can add anywhere from a teaspoon to a quarter cup of goodies per cup of sea salt. However, it is imperative to oven dry the more richly endowed blends or they can mold despite the preservative qualities of salt. You can use any kind you like, but I prefer to use medium flaked sea salts over coarse ones (which don’t melt evenly) or very fine ones, which don’t maintain their relationship to the herbs very well. But that’s just me.
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