- 50g fresh mint
- 50g parsley
- 50 g thyme or oregano
- 1 – 2 cloves of garlic
- Lemon zest from an organic lemon
- 800g sea salt
Wash all ingredients except the salt and pat dry.
Now add the salt to the mixing bowl and pulverize for approx. 50 seconds/speed setting 10.
In winter, dry on the heater or spread on a baking tray at approx. 80°C
Let dry. Please leave the oven door slightly open to allow moisture to escape
can escape. Briefly shred again in the TM level 10 and fill into a screw-top jar.
The salt will probably last for a few months.