Go Back
Nasturtium Salt
sustainableholly

Nasturtium Leaf Salt

A vibrant garden-to-table seasoning made from fresh nasturtium leaves and flowers blended with salt and lemon zest, then gently dried into a peppery finishing salt. Perfect for adding colour and flavour to everyday meals
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course: Preserving
Ingredients Method

Ingredients
  

  • Two cups/ handfuls of Nasturtium flowers and leaves
  • 1 cup of Salt - I used a mix of Australian blossom salt and pink Himalayan rock salt
  • 1 teaspoon lemon zest

Method
 

  1. Rinse and check Nasturtium for any bugs.
  2. Blitz all the ingredients in a mixer, blender or NutriBullet until the leaves are all broken down.
  3. Then spread on to a tray and dehydrate on low 30-40 degrees Celcius until completely dry. It will lighten in colour so if you break up any larger pieces and they are still dark green it needs longer. Mine took 3 hours in the dehydrator. You can use the Oven too if you do not have a Dehydrator.
  4. Pour into a bowl or mortar and pestle and break up any larger pieces.
  5. Place in a jar and you have a beautiful, nutrition-packed salt! I used the Pink Himalayan salt for added beneficial minerals. A mild peppery salt to enjoy on your morning eggs on toast and add a nutritious flavour boost to any cooking.