Chive Blossom Salt

I think one of my favourite things about growing food & medicine is being able to preserve a plant and use it all year round. This chive blossom salt is easy to make and packed with onion flavour. And the best part? Every time you use it, you'll think of late spring & early summer days in the garden. :)

This ratio of salt to blossoms gives a potent onion-flavoured salt! It's great on sautéed or roasted veg, meat, in homemade dips + dressings, or in scrambled eggs. Enjoy!

You'll Need: 2 cups chive blossoms (fresh)

1 1/4 cup course Himalayan salt

Instructions:

• Add to a blender or food processor and pulse until the chive blossoms are broken up and incorporated into the salt. Open the lid carefully - it will be potent! If you're sensitive to the smell of onions, maybe crack a window and have some tissues at the ready.

• Spread the mixture into a thin layer on a cookie sheet lined with parchment paper.

• Dehydrate on 100°F for around 6-8 hours or until all the moisture has evaporated out. I used the dehydrate setting on my oven. Stir + mix around every hour or so to make sure the moisture is released evenly. Break up larger chunks so the moisture can escape fully. Make sure the salt is completely dry, patience my friend.

• Remove from oven and let cool.

• You can re-pulse the dried salt in your food processor or blender to break up any small chunks.

• Store in an airtight container for up to a year.

If you try this recipe, let me know how it goes in the comments!

P.S.: I'll have better photos for future recipes! I made this on the fly and my two cell-phone photos are a little lackluster.