Layered Wild Herb Salt

A colourful seasoning made with sea salt, dried wild garlic, nettle and edible flower petals. Layer the mixtures in a small jar for a homemade gift, then mix before using to bring the flavours together.

Cooking with wild plants

Use only confidently identified edible plants from unsprayed locations. All herbs and petals must be fully dried before mixing with the salt. Read the Stinging Nettle Guide →

Glass jar of layered herb salt with dried herbs and colourful edible flower petals, beside a wooden spoon.

Layered Wild Herb Salt

Sea salt layered with dried wild garlic, nettle, aromatic herbs and edible flower petals. A colourful homemade seasoning for vegetables, potatoes and bread, or a simple gift from your pantry.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 1 small jar
Course: Condiment
Cuisine: Seasonal, Wild
Ingredients Equipment Method Notes

Ingredients
  

  • 100 g Sea salt fine or medium-grain; divided
  • 2 tsp Dried wild garlic leaves finely crumbled
  • 2 tsp Dried nettle leaves finely crumbled; tough stalks removed
  • 1/2 tsp Dried lovage leaves finely crumbled
  • 1/2 tsp Dill seeds lightly crushed
  • 1 tsp Dried calendula petals Calendula officinalis
  • 1 tsp Dried cornflower petals Centaurea cyanus
  • 1 tsp Dried rose petals edible, unsprayed roses; cut into small pieces

Equipment

  • Clean, completely dry glass jar with a tight-fitting lid approximately 150–200 ml
  • Kitchen scales
  • Measuring spoons
  • Three small bowls
  • Clean, dry spoon
  • Mortar and pestle optional

Method
 

  1. Check that all herbs and petals are fully dried. Leaves should crumble readily, with no soft or damp pieces. Make sure the jar, bowls and utensils are completely dry.
  2. Finely crumble the wild garlic, nettle and lovage leaves. Lightly crush the dill seeds with a mortar and pestle.
  3. Divide the salt between three bowls: 35 g in the first, 35 g in the second and 30 g in the third.
  4. Mix the wild garlic and nettle into the first bowl. Mix the lovage and dill seeds into the second. Gently mix the calendula, cornflower and rose petals into the third.
  5. Spoon the mixtures into the jar in alternating layers. Gently tap the jar on the worktop to settle each layer without packing it tightly.
  6. Close the lid and label with the ingredients and preparation date. Store in a cool, dry, dark cupboard.
  7. Before first use, tip the contents into a dry bowl and mix thoroughly, then return to the jar. Use a small pinch at a time to season food.

Notes

Dry ingredients only: This recipe starts with fully dried herbs and petals. Do not replace them with fresh plants or add fresh citrus zest. The salt is not a substitute for drying.
Plant identification: Use confidently identified edible plants. Wild garlic can be confused with poisonous plants; check each leaf before processing. Use young nettle leaves that have been properly dried and finely crumbled.
Flower choice: Use edible, unsprayed petals grown or sold for culinary use. Do not use florist flowers or unidentified ornamental flowers.
Storage: Keep tightly sealed in a cool, dry, dark cupboard. Always use a dry spoon and avoid holding the jar over steaming pans. For best flavour and colour, aim to use within six months; this is a quality guideline rather than a tested expiry date.
Layering: The layers are for presentation. Mix before use so each pinch contains a balanced combination of herbs and flowers. Natural colours may fade during storage.
Gifting: Include the full ingredient list, preparation date, storage instructions and a reminder to mix before use.
Preparation time: Drying time is not included. Allow home-dried ingredients to cool completely before sealing them in a jar.

Serving Tips

Sprinkle a little over roasted potatoes, vegetables, eggs or buttered toast. It also works well on focaccia before baking. Use it in place of ordinary salt rather than adding it on top of an already salted dish.

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