I love to have a selection of infused salts in the kitchen to quickly add depths of flavour to my dishes; just a pinch or two can transform a meal. They are best made using dry, dehydrated ingredients and a good quality salt.
Create your own combinations using herbs, vegetables, fruit, edible flowers and spices. You can even make flavoured salts from wine and other drinks.
The flavoured salts make great gifts and last for at least a year.
The leaves of wild garlic look very similar to lords and ladies Arum maculatum and lily of the valley Convallaria majalis (pictured),both of which are very poisonous. However neither species smells like garlic.
- Salt choose a natural, good quality flaked, fine or coarse grain: sea salt, kosher salt, Himalayan, etc.
- Wild garlic leaves
Stephanie Hafferty is an award winning author, organic no dig kitchen gardener, writer, blogger and chef, specialising in seasonal plant based food. She is passionate about sharing her knowledge of growing and cooking to feed families and communities. Stephanie regularly writes for Permaculture Magazine and other publications, gives talks, workshops and courses on food growing, seasonal cooking and making potions for the home and garden. Find out more on her website.
This is a recipe from The Creative Kitchen, published by Permaculture.