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.