»Herbal Salt of the Four Seasons«
Here, layer by layer, a spicy salt is created that contains the plant power and aromas of wild herbs for a whole year. You can collect wild herbs for the annual herbal salt in every season of the year. The great thing is that the wild ingredients can vary freely, you collect seasonal items that you like and thus create your very own
»Herbal Salt of the Four Seasons«.
Recipe for your annual herbal salt:
Ingredients:
wild ingredients for the annual herbal salt:
January February March: Buds & young leaf shoots e.g. from birch, linden, black currant, dog rose, hawthorn,
April May: Spring herbs such as wild garlic, coblic mustard, yarrow, foam herb, ribwort, chickweed and much more.
June July: edible flowers such as wild carrot, ground elder, daisy, marigold, adder head, goldenrod and many more.
July August: aromatic culinary herbs such as lovage, thyme, rosemary, oregano, rowan
September October: Edible wild seeds and wild fruits such as rose hips, barberries, nettle seeds, garlic mustard, evening primrose and ground elder
November December: Fir, spruce, Douglas fir, pine needles
You can expand the ingredients with numerous edible wild plants, flowers, seeds and wild fruits.
Preparation:
If you use a lot of fresh foliage, leave the jar without a lid for a few days so that the moisture can escape better.
Acquired a taste?
Do you need help identifying wild herbs? Take a look at the digital herbarium. Here you can find detailed plant portraits of edible wild plants and trees. We also have suitable herb book recommendations for you.