These herb salts are quick and easy to make and are a great way to add interesting flavours and a little colour to just about any meal or even baking. This rose and lemon version is delicious sprinkled over double chocolate chip cookies, caramel slice or pork dishes.
Ingredients:
- 1 tablespoon dried rose buds or a heaped tablespoon of dried rose petals
- 1 tablespoon of fresh lemon zest
- 2 tablespoons sea salt
Method:
- Begin by drying the lemon zest in an oven at 50C for 20 minutes or until dry.
- Cut the rose petals from the buds, taking only the coloured petals and discarding the rest. Using scissors or a sharp knife, cut the petals very finely.
- Mix all of the ingredients together and store in an airtight container.
The flavour options are endless. Create a larger batch and use as Christmas gifts.