Herbal salt

One of the easiest ways to incorporate herbs into your menu and enjoy their fabulous properties is to make herbal salt. For this recipe, I decided to combine the hero herbs that I use for the Flow & Glow Oil – Nettle and Kawakawa – and some fabulous herbs that I grow in the garden – Bee balm and Manuka. All these herbs are highly potent, easy to grow or find, and will add a punch of great flavour.

• Nettle is one of the herbs with the highest mineral content! It contains iron, calcium, magnesium, potassium, and zinc. It has one of the highest sources of protein from wild plants. It’s also packed with vitamins A, C, K, and several B vitamins. It’s actually more nutritious than spinach, kale, or asparagus. The herb has anti-inflammatory properties, supports joint health, and can help in managing allergies and blood anaemia. The scent is sweet and the flavour is mild.
• Kawakawa is valued for its anti-inflammatory, antimicrobial, and analgesic properties and is often used to support digestive health, improve blood circulation, and overall cardiovascular health. Have you noticed that it actually has a heart-shaped form? It’s not an accident! The Kawakawa leaves have a unique peppery taste that adds a distinctive flavour to dishes. It’s a fabulous herb to cook with, but don’t add too much, otherwise it will overpower the taste.
• Bee balm is rich in antioxidants, which can help protect cells from damage. It’s also antimicrobial due to the content of thymol and soothes digestive issues such as bloating and indigestion. It’s great to have it in the garden because it attracts bees and pollinators, but also the aroma is so, so great! It’s an easy-to-grow perennial and a precious herb to use in cooking with a light spicy flavour.
• Manuka flowers have potent antimicrobial properties, which can help fight off infections and also boost the immune system. I decided to add them for a colourful touch (think pink 😊), but don’t underestimate their nutritious properties. Note: I used the petals only because the full flower bud has a bitter taste.

Quantity:

• 1/2 cup dried Nettle leaves
• 1/4 cup dried Kawakawa leaves
• 1/4 cup dried Bee balm flower petals
• 1 cup Himalayan (pink) coarse salt
• Dried pink Manuka flower petals for decoration and extra nutrition

*feel free to adjust the quantity based on your flavour liking.

Directions:

1. Prepare the herbs: Ensure all the herbs are thoroughly dried. You can dry them using a dehydrator, or by spreading them out on a tray in a well-ventilated area away from direct sunlight.
2. Grind and blend: Once the herbs are completely dry, grind the Nettle, Kawakawa, and Bee balm petals with your hands, add the salt, and keep grinding in a mortar and pestle. This method will give you control over how finely ground the mix is.
3. Add Manuka petals: When the herbs are all ground, add the Manuka flower petals to the mix and gently stir to keep their gentle and beautiful look.
4. Store properly: Transfer the herbal salt to an airtight container and store it in a cool, dry place. It can last for several months and is perfect for seasoning a variety of dishes.

Uses:

• Seasoning for roasted vegetables: Sprinkle herbal salt on vegetables before roasting to enhance their flavour.
• Flavour enhancer for soups and stews: Add a pinch of herbal salt to your soups and stews for a nutrient boost and a unique taste.
• Garnish for salads: Use herbal salt as a finishing touch on salads for an extra layer of flavour.
• Flavour boost for marinades and dressings: Mix into your favourite recipes.

Creating herbal salt is a simple and effective way to enjoy the health benefits of any kind of herbs. Give it a try and elevate your culinary creations with these potent herbs!