Herbal clementine salt

Looking for a little more zing in your dishes? Try our herbal clementine salt. We show you how to make it easily on your own.

1. Wash the rosemary and thyme. Remove the leaves and discard the woody stems of both herbs. Use sharp scissors or a knife to finely slice or chop the rosemary and thyme. Place everything together in a bowl with the salt.

2. Add the juice of two clementines to the salt mixture and spread it evenly on a baking tray covered with baking paper.

3. Wash and dry the remaining six clementines and grate the peel into small, thin strips using a zester. (Avoid the white layer of the peel, because it tastes bitter.) Mix everything well on the baking tray.

4. Bake the salt mixture in the oven at 100 °C for 30 minutes, or until the salt is no longer moist. Stir once.

5. When the salt mixture is dry, fill it in a preserving jar. To get the best taste of it, you should consume it within three months.

* These are approximate values, which may vary. The values refer only to the ingredients, not to the method of preparation.

** The peel should be suitable for consumption.

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