1 C. Sea Salt (I used Himalayan Pink-medium grind)
1 or 2 sprigs fresh lavender (no moisture)
Mason Jar (large enough to hold one cup)
Jar Funnel (optional)
Use Clean, Dry, sterilize jars. Cut the lavender fresh from the plant. Allow to air dry if moistened from dew, rain or snow. Fill the jar 1/2 way with salt. Place the sprig of lavender on top of the salt, then cover with remaining salt. Place the lid on the jar and set aside in the pantry for at least 2 weeks to allow the lavender fragrance to blend with the salt. You can remove the lavender sprig if you choose or leave it in the jar of salt and top off with salt as you use the flavored salt.
Do not discard the lavender sprig, strip the leaves and place in a jar to use in cooking or fragrant crafts. The sprig will be dehydrated when you remove it from the salt.
Uses: Culinary. Use as you would any salt to flavor meats or vegetables.
Uses: Non-Culinary: Use 2 or 3 Tablespoons in hot bath water for a soothing soak.
For additional Herbal Salts refer to the following links:
Vanilla Salt-Fleur de Sel
Smoked Hickory Sea Salt: justfowlingaround.weebly.com/seasoning-and-sauces/diy-smoked-hickory-salt
Refer to the links below for jars I've used:
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