Using your creativity
Making something for others as a gift is rewarding and just feels good. I promise you, you do not need to be creative or have culinary talents. Making infused salts is easy, doesn’t require much time and is very satisfying.
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Everyone can use a little sprinkle of salt
This is the first year that I haven’t made any preserves which is also a great standby gift but needs a little more attention. This year, I am going to make some salts to give to my friends who enjoy cooking. Even if your friend is not skilled in the kitchen, everyone uses salt, even on top of a tomato sandwich. Salt dries things out so there is no need to worry about rotting or illness. Keep things clean and fresh and you will be a star with your gift. Especially if you pay a little attention to lovely packaging which honestly, is one of the fun parts of giving.
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Country Suppers
One of the very early things I served at the farm when I held country suppers at our long tables, was to offer infused salt instead of salt shakers or just plain salt in little bowls. I love all things French: cuisine, music, wine, clothes….and salt with fine herbs. Traditionally, the classic fines herbes are parsley, chives, chervil, tarragon. Because my salts were going out on the tables with a variety of food, I used only parsley and chives from the garden and coarse sea or kosher salt. At first guests were a little puzzled, this was over 12 years ago and salt was not as much of a “thing” as it is today. I know it was a little bit of an unusual treat then.
Visiting both coasts of Canada
I had the luxury of being on both coasts of Canada this year and there are beautiful salts available ( of course I traveled to both lovely places and had to buy enough for myself and as gifts for others besides the ones I make myself!) The Newfoundland Salt Company and Salt Spring Sea Salt.
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It is so simple to make, finely chopped fresh herbs mixed in with salt. I add enough herbs with the end result, the salt is a very pale green colour. I combine the herbs, ideally with my hands so as to really rub the herbs together with the salt to impart the flavours.
A new business idea?
The idea of infusing salts sort of ran away from me as I tried a variety of tasty combinations and bottling them to sell from the farm. Infused salts became part of my very first product line. Today, E-commerce platforms and all the beautiful packaging options make it easy to start something yourself.
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Finishing up
One of my favourites is shallot and sage for poultry and rosemary and garlic for vegetables. It is fun to experiment with what you love. Juniper berries, a variety of herbs. Lemon zest is lovely grated into salt, garlic too. In the case of garlic or shallots with their increased moisture, I dry the salt out before bottling. Once I infuse the salt with garlic or shallots, I put the salt on a parchment lined baking sheet and place in a 300 degree oven for approximately 20-30 minutes until the salt is really dried out.
Once everything has cooled and dried, put it in a jar to gift or use. Enjoy making this, it is so easy and well worth it.
All photo credits: johnandsamanthabutler