One of the simplest kitchen staples: fresh, zesty, summery and umami in one tiny pinch.
As well as sprinkling this onto everything (from salads to roasts to baked fish) when I have to it to hand I also add a pinch to my glass of water in the summer months for added electrolytes and minerals.
All you need to do is grate the zest of a lemon into a small dish of good-quality sea salt. As it sits, the salt draws out the moisture from the zest, slowly drying and preserving it while taking on all of the lemon’s oils and flavour.
It’s a little ritual that feels a bit like kitchen alchemy. A lemon that might otherwise be forgotten at the back of the fruit bowl gets saved preserved into something new.
The process is wonderfully simple:
- The salt draws moisture out of the lemon zest through osmosis.
- The zest dries and is preserved.
- The lemon oils infuse the salt.
LEMON SALT
Ingredients
- Zest of 1 unwaxed lemon (preferably Organic as we’re using the skin but a well scrubbed regular one will also do)
- 100g sea salt (fine or flaky)
Method
- Finely grate the lemon zest into a bowl.
- Add the salt and rub everything together with your fingertips until evenly combined.
- Spread onto a plate or tray and leave to air dry for 24–48 hours, stirring occasionally.
- Once completely dry, transfer to a clean jar.
Ways to Use It
A pinch scattered over:
- Roasted potatoes
- Summer salads
- Oily fish
- Butter beans or white bean salads
- Steamed greens
- Soft-boiled eggs
- Fresh tomatoes
- Fish before baking
- Warm focaccia with olive oil
- In a glass of water for a little flavour, electrolytes and minerals
Kitchen Notes
It’s a symbiotic relationship: the salt slowly draws the moisture from the zest, preserving it as it dries. In return, the lemon gives the salt its essential oils and delicious perfume.
It’s an ingredients I love to keep in arm’s reach of the hob or dining table, adding a little to everything while it lasts.
I hope you enjoy! x
FLEURMENTATION 