Sea Salt, Flavoured with Wild Garlic Seeds and Dried Rosemary, Perfect Seasoning For Freshly Dug, Roast Potatoes.
We enjoyed our first harvest from the garden yesterday! Our first domestic harvest, I should say. Something I actually planted and nurtured… Except, I didn’t even really do that! I just chose a patch of ground, (roughly 1 square meter) dug up some Dandelions and other edible wild plants to eat, ruffled up the soil a bit, chucked out a few rocks, and then buried the really old potatoes that were sprouting at the back of my cupboard.
After that, I basically just ignored them for a few months, and now I have lovely fresh potatoes. My kind of Magic! 💚
I decided it was a good day to dig some up, as I had just finished making my flavoured salt. Something I’d been meaning to try for a while…
At first I just wedged a sprig of dried Rosemary into a jar of coarse sea salt, but it just smelt kind of grassy.
Wild Garlic Seeds
Previously, I’d only harvested the leaves of Wild Garlic (and snacked on the flower buds- Garlic Lollipops!) but I’ve been intrigued by the idea of using wild spices; So this year, I harvested some of the little black seeds produced by the flowers.
I decided they would make a good addition to the Rosemary and salt.
I pounded the Rosemary and Wild Garlic seeds, gradually adding the salt until I had a nice fine powder. I sieved it to remove any stubborn lumps, and voila!
A beautiful Flavoured Salt with a delicious aroma.
All I needed was something to Season with it…
I selected a few lovely new potatoes from the Earth, cut some lettuces and picked a few wild greens.
I washed the potatoes and cut into small cubes, drizzled with Olive Oil and put them into a hot oven, I kept the lid on for a bit to steam them slightly and then uncovered to crisp up.
For the salad, I washed and finely chopped the lettuce, mixed in some grated carrot, and dressed with Lemon Juice and Olive Oil.
Finished with a sprinkling of Toasted Sunflower Seeds.
The Wild Greens, had a quick wash and were then sauteed with Chilli and Garlic. Dandelion Leaves can be quite bitter, so I decided to try a tip recommended by Paul Tappenden on his facebook page recently, which is to add vinegar; so I splashed some Apple Cider Vinegar into the pan, in the last few minutes of cooking.
It really works! I did not detect any bitterness, as I usually would with Dandelion Greens. 😊👌
Perfect Summer Meal
I sprinkled the Rosemary and Wild Garlic Salt over the hot potatoes, and the meal was complete.
More Salt Please.
I’m really happy with the salt and excited to try out some other flavours. Having actually looked at some recipes now, I think it might be better to use fresh herbs etc and then dry them with the salt. I will try that next time.
It’s my first year in this garden so I’ve only grown a small amount of veg but I’d almost forgotten what a wonderful feeling you get when you see little fruits appear and grow! 😊💚
Thanks For Reading!
Have you made flavoured salt? Comment below if you have any good tips to share.