Wild herbs salt

Salt should rarely be missing when preparing food. 

So is my wild herb salt. 

I usually use rock salt. 

It comes from the primordial ocean that dried up about 250 million years ago. 

The natural rock salt contains all 84 vital elements. 

It has been located several hundred meters below the Earth's surface for over 250 million years. 

There it was protected from environmental pollution and other influences. 

Of course, I only use original salt for my salt creations. 

I often have to hurry in the evening. 

That's why I have created various salt mixtures for my family, which I would like to highly recommend to you. 

For my wild herb salt, I mix parsley, chives, wild garlic, lovage, tarragon, nettle leaves, savory, elderflower, marigold blossoms, cornflower blue and rose petals with rock salt. <p>It has a pleasant herbal taste. 

It would be presumptuous to claim that one ingredient or another can be tasted, but the combination is unparalleled. This salt is particularly suitable for seasoning meat and roast dishes. 

During the barbecue season, the wild herb salt also works very well over salmon or simply on a slice of bread with butter. 

Just try it.