Thursday, 11 July 2013

French lavender salt recipe

Melbourne has a brilliant spice shop called Gewurzhaus.  It is such a pleasure to browse there and smell their wonderful spice mixtures.  I have bought a few spices there but the one that I keep buying and using is French Lavender Salt.  Being shocked at the price on my last trip there, I decided to attempt making it at home.
 
I threw in some spices based on what was on the ingredients list.  I have no doubt that is is not an exact replica of the Gewurzhaus version.  Yet it is close enough for jazz.  I was surprised how easy it was.

I am delighted.  French Lavender Salt has become my go-to salt mix when I want a bit more seasoning than just salt.  Admittedly it can be slightly sweet for some dishes.  Not often.  Mostly it gives food real lift.  I used it in soup, crackers, bread, pasta, and roast vegies.  Gewurzhaus suggest using it for meat, garlic bread, pesto and ratatouille.  My mum even sprinkled some on her sushi I made her for lunch this week.

I have bought French Lavender Salt from Gewurzhaus as a gift before.  Now I can give it as a handmade gift and use up some of that lavender in my cupboards.  Win win!  I just need to work out how to package it nicely.

Cooking with Herbs
I am sending this to Karen's Cooking with Herbs event (formerly known as Herbs on Saturday).  I am sure she will enjoy this recipe, because her blog is called Lavender and Lovage

Previously on Green Gourmet Giraffe:
One year ago: NCR Oranges history, trivia and a salad
Two years ago: Paula's Carob Bikkies
Three years ago: NCR Zucchini Bread
Four years ago: They Who Dare: Masterchef and Ricki’s Tagine
Five years ago: Pumpkin soup and history
Six years ago: Peanut Butter Brownies

French Lavender Salt
inspired by Gewurzhaus

1/2 cup flaked sea salt^
1 tsp dried lavender flowers, ground*
1/4 to 1/2 tsp fennel seeds, ground*
1/2 tsp dried coriander
1/4 tsp each of dried cayenne pepper, garlic powder and dried ginger

Mix and store in an airtight container away from direct sunlight.

*NOTES: I used a mortar and pestle so neither the lavender or fennel was really finely ground. I used 1/2 tsp fennel seeds and at first thought it might be too much - hence I wrote 1/4 to 1/2 tsp but now that it has settled, I think 1/2 tsp is right.

^ 1 1/2 cups of flaked maldon salt is about 250g.

On the Stereo:
Angelina Ballerina (story CD)
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23 comments:

  1. Chef Mimi12 July 2013 at 00:32

    I am definitely making this!

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  2. Hannah12 July 2013 at 07:02

    You're going to open your own deli, right? ;)

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  3. yummychunklet12 July 2013 at 11:47

    Ooh, lavender salt! Very aromatic.

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  4. Mel12 July 2013 at 19:55

    Your post made me do some research on the lavender in my garden to check if it is the culinary variety - sadly it's not!

    It's a great idea to make your own spice mixtures when the store blends are expensive and the source ingredients are already tucked away in your pantry. This sounds like a lovely combination!

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    1. Johanna GGG12 July 2013 at 22:27

      Thanks Mel - shame about your lavender - maybe you could plant some of the culinary stuff. And was very pleased I finally got around to using up the sea salt flakes I bought for the purpose ages ago

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  5. Lorraine @ Not Quite Nigella12 July 2013 at 19:58

    I remember seeing this amazing rose salt in France and I've always thought that I should try and replicate it because like the lavender salt, it was really expensive. You've given me hope! :D

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    1. Johanna GGG12 July 2013 at 22:28

      Thanks Lorraine - rose salt sounds very interesting - it is much easier to try making when you have an ingredients list - I am now wondering what was in the rose salt

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  6. Kari12 July 2013 at 21:30

    Ooh, I could make this! I have so much culinary lavender in my pantry that it is great to have new uses for it. I've been reading your references to lavender salt with interest so shall really look forward to trying this out. Thanks :)

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    1. Johanna GGG12 July 2013 at 22:28

      Thanks Kari - I have quite a bit of culinary lavender too that has been very neglected so am excited I could use it up this way

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  7. Cakelaw13 July 2013 at 08:49

    Thanks for this recipe. I have bought salt from gewurzhaus and it is rather exxy!

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    1. Johanna GGG13 July 2013 at 22:32

      Thanks Cakelaw - enjoy - now I just have to work out how to smoke salt :-)

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  8. ~~louise~~13 July 2013 at 13:31

    Sadly, my lavender plant didn't survive two winters ago and I just haven't gotten around to replacing it. Since I love lavender so much, I must try and plant some next Spring. I'd better save this creative recipe too, Johanna. My mind is racing with the possibilities!

    Thank you so much for sharing...

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    1. ~~louise~~13 July 2013 at 13:36

      P.S. There are tons of packaging ideas on Pinterest! BTW, I'm pinning this to my garden board:)

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    2. Johanna GGG13 July 2013 at 22:33

      Thanks Louise - according to Mel above not all lavender plants are ok for culinary use so if you want to cook with them then you should check if you are buying a new plant - good luck with it - I think I have pinned quite a few packaging ideas on pinterest - just have to work out how to do it

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  9. Catherine13 July 2013 at 19:09

    Ooh, nice idea! I love that lavender salt, and it hadn't occurred to me to make my own (I am always fascinated by other people's spice mixes...).

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    1. Johanna GGG13 July 2013 at 22:34

      Thanks Catherine - I have been thinking about it for a while and glad I finally got around to it as I was missing my last batch of French Lavender Salt and swithering about whether I bought or made

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  10. Karen S Booth14 July 2013 at 05:11

    I LOVE LOVE LOVE this recipe and I am a HUGE fan of flavoured salts too! I always use my lavender each year, in honey, salt and sugar, and I love the spice combination in this recipe, what a FAB entry into cooking with herbs, thanks so much! Karen

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    1. Johanna GGG26 July 2013 at 22:10

      Thanks Karen - thought you would like this one - flavoured salts are amazing - I read today about an artisan salt shop in New York and would love to go there - your lavender goodies sound wonderful.

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  11. Kath (My Funny Little Life)24 July 2013 at 11:55

    This is a beautiful idea, and will make perfect presents for friends!! Thank you for posting this, I'm saving the recipe! :)

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    1. Johanna GGG26 July 2013 at 22:13

      Thanks Kath - I am really enjoying using it and feel it is slightly healthier for presents than chocolate :-) It makes roasted vegies taste amazing

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