Wild Garlic Salt

I love wild garlic season and this recipe is a brilliant way of preserving it for as long as you like, and adding a subtle garlic flavour to all your dishes!
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Use a good quality coarse natural salt, like everything else, using the best ingredients yields the best product, in terms of nutrition and flavour.

Salts all taste different, contain varying types and amounts of beneficial minerals, depending on where they are sourced.
I tend to use pink Himalyan rock salt for all my ferments, but its not as sustainable as sea salt, but then sea salt can contain plastic nanoparticles which isn't good for sealife or us!

So I opted for a traditionally harvested Atlantic sea salt called Sel de Guerande from Brittany, its a bit grey in colour due to the high amount of minerals it contains and it has a really good flavour. A study from 2018 showed that this was only one of 3 salts tested which didn't contain plastic nanoparticles.

Not sure if this is still the case, but it pays off to do a bit of research and buy the best you can. After all wild garlic is completely free so invest a bit in your salt!
So here is how you make it

Ingredients

• 1kg natural coarse salt, I used Sel de Guerande
• 2 tightly packed cups of wild garlic

Method

1. Simply blitz 100g of the salt with the wild garlic leaves in a food processor or blender, to a rough paste. Transfer to a large bowl and mix in the remainder of the salt.
2. Transfer to a large baking tray, lined with a silicone liner or greaseproof paper.
3. Dry in oven at around 80C/ 175F  for a few hours, then turn the oven right down, just leaving the pilot light on and leave to completely dry out overnight. It is helpful to move the salt around a bit on the tray to help it dry out evenly.
4. Transfer to jars.

This salt will keep indefinitely and makes a really nice foodie gift for someone!