Sea salt steeped with 12 organically grown herbs and vegetables — celery leaves, leek, cress, onion, chive, parsley, lovage, garlic, basil, marjoram, rosemary and thyme, plus kelp for a trace of iodine. The recipe comes from Swiss naturopath Alfred Vogel, and it's made at A.Vogel's facility in rural Colmar, France, where the herbs are picked from surrounding fields and blended with salt within hours of harvest.
The mix then steeps together for up to a year before being vacuum-dried and blended again into a fine, free-flowing seasoning. That long steep is what gives it a flavour intense enough to work with a light hand — a small amount goes further than plain salt with dried herbs stirred in separately.
Use it anywhere table salt would normally go — during cooking or sprinkled over vegetables, salads, rice, eggs, soups and other savoury meals. 100% natural and unrefined, no artificial flavours, preservatives or added MSG.
Directions
Sprinkle to taste during cooking or over finished meals wherever regular table salt would normally be used. Season gradually and taste before adding more.
Storage
Store tightly closed in a cool, dry place away from moisture and direct sunlight.
Warnings
Contains celery. Contains kelp with trace iodine. Always check the current packaging for ingredient and allergen information.
