A herb salt with a forest touch. Perfect for meat, fish, and vegetables due to its inherent acidity.
Spruce shoots are typically harvested in the early spring, when they are still young and soft, before they mature into mature needles. They are known for their vibrant green color, delicate texture, and the distinct citrusy or piney flavor.
Add 1 cup of coarse salt and 1 cup of spruce shoots to a food processor
Blend until the shoots and salt form a bright green mix
Pour the salt onto a baking tray cover it with baking paper
Let the salt dry at room temperature for 1-2d, stirring it a couple of times a day. If it gets too lumpy, blend it again after drying. The spruce salt is ready
It's perfect for meat, fish, and vegetables! Enjoy!
Yield 1 cup
Spruce Shoots1 cup
Coarse Salt1 cup