Chive Blossom Salt is made by curing ground chive blossoms in sea salt in the spring when chives are bursting with juicy flavor. We use it on absolutely everything. It is especially good as a dry brine for chicken (rub salt all over raw chicken and leave in fridge, uncovered and exposed to air, for a day or two before grilling or roasting). The skin will crisp up beautifully and the flesh will take on a subtle allium flavor.
Keep in a cool, dark place.
The herbs and garlic are grown by Julie at Red Wagon Plants, whose masterful growing and culinary skills shine in the outstanding flavor and quality of her herbs.
These salts are fantastic on just about everything that isn't ice cream! They make a perfect host/hostess gift.
One of the best salts I have ever tasted! Awesome on vegetables.
These infused salts are fabulous! The chive blossom salt is especially well suited for vegetables. The other night we sprinkled it on some butter-sauteed peas.
