I have a bit of an obsession with lavender. To put it mildly… It’s literally in every room of my home and I’m constantly finding new ways to use it. Here is a simple Lavender Salt that I’ve been experimenting with over the last couple months. Since it’s grilling season, I’ve been using it as a rub on meats and vegetables or sprinkled on potatoes. Try it on savory crackers, baked bread or as an addition to a salted rim on your cocktail glass!
Choose an english lavender (lavandula angustifolia) variety for this recipe. Harvest on a dry day and sunny morning, just before the flower buds have opened.
1-2 teaspoons fresh lavender buds
1/2 cup course or fine sea salt (I use course)
Pluck the lavender buds from their stems before measuring.
In a clean jar, combine the salt and lavender. If the lavender is wet, lay the mixture out on a dry day on a baking sheet before putting into the jar.
If using dried lavender, chop the buds with a knife or pulse the salt and lavender mixture once or twice in a food processor to release the oils from the lavender.