Herb Infused Sea Salt in Weck


A sweetly simple party favor or hostess gift, we recently blended a batch of herb-infused sea salt and stowed it in our favorite Weck jars. Easy to make yet full of flavor, infused sea salts also look beautiful on the kitchen shelf. You can infuse salts with almost any combination of herbs and citrus, or swap standard sea salt for an unexpected variety, like Pink Himalayan, to add extra color. Our latest recipe pairs zesty lemon with herbal lavender, perfect for sprinkling on a salad or warm, buttered bread. Best of all, packing the salt in tiny Weck jars keeps the flavor fresh while showing off its pretty ingredients. Read on for our recipe.

Lemon Zest & Lavender Sea Salt
1 cup coarse sea salt
Zest of 2 lemons
2 teaspoons of fresh lavender, leaves and buds removed
2.7 oz. Weck jars

Preheat the oven to 225°F and place a rack in the center. If large, chop lavender leaves into small pieces. Toss salt, lemon zest, and lavender in a bowl and spread evenly on a baking sheet. Bake for 2 hours, turning once after the first hour. Remove the sheet from the oven, and break apart any clumps for an even texture. Place salt in Weck jars and store in a cool, dark location for up to 6 months, or top with ribbon and a sprig of lavender for gifting. 

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