Citrus Salt

Citrus Salt Recipe


I'm not kidding when I tell you it looks like a citrus orchard shook out its limbs in my kitchen. There are sweet limes and Meyer lemons on the counter near the sink, wild limes in the corners of window sills, oblong mandarinquats and petite kalamansi oranges scattered across other flat surfaces. And then, the prize of all prizes, a massive, electric-yellow Buddha's hand (direct from a very special Southern California garden) putting off more fragrance than the rest combined. So, I set to work making a spectrum of citrus salts.

Citrus Salt

They're pretty, and provide a pop of surprise, and your friends will love you even more when you hand them little jars to take home. Mostly, I use these as finishing salts. I love the wild lime salt sprinkled over coconut milk-based curries, or as a finishing touch on spring rolls. Mandarinquat salt sprinkled over homemade sea salt caramels? Give me a minute while I add that to my to-do list. Later in the year, the clementine and Meyer lemon salts are perfect on fava beans and asparagus. Beyond that, heirloom tomatoes.

Citrus Salt

I'm going to give you my basic technique down below. You can use that as a jumping off point and go from there. A lot of what this comes down to is personal preference. You'll notice I call for flaky sea salt. For this sort of thing, I like the kind of light, flaky salt crystals you can crush between your fingertips. I use Maldon. You give this salt a good, long toss with the citrus zest and then bake the mixture dry. You can certainly leave the salt like this, but I like to give it just a few pulses in the food processor to break it down a bit. It's still light and flaky, just less so. All said, feel free to experiment with different salts. And process them powder fine if you like. I typically use about 1 tablespoon of zest to 1/2 cup of salt, but you might want to increase or decrease the amount of zest. Again, play around. Make blends. Take notes related to which ones you like, and how you're using them.

Citrus Salt

One other note. You'll only use the zest here. But you don't want all that amazing juice to go to waste, so zest the citrus first, then juice it as well. You can freeze the individual juices for later use, or, I like to make riffs on this sort of strong citrus ginger juice.

Thank you!: The Food52 Piglet Tournament of Cookbooks is on. Heartfelt thanks to Nigella Lawson for writing such a thoughtful review and for putting me through to the next (crazy!) round.

 
 
 
 

Citrus Salt

I used Maldon sea salt flakes here, but you can certainly experiment with other kinds of salt (this looks beautiful). Also, try to buy good, organic, citrus. And avoid waxed citrus. If that's what you have on hand though, just be just to give it a good scrub with warm water. Also, dry completely before zesting.

For each type of salt you'll need:

1/2 cup / 2.25 oz / 65 g flaky sea salt
1 tablespoon citrus zest

Preheat your oven to oven 225F / 105C. Combine the salt and citrus in a medium bowl and mix well. Really work the zest into the salt, making sure there aren't any clumps of zest. Spread across a parchment lined baking sheet. If you're making more than one flavor of salt, repeat this as many times as necessary. For example, this time I made 6 salts, and I arranged them across two baking sheets (see photos).

Bake for 70 minutes, or until the citrus is completely dried out. Flecks of zest should crumble when pinched between your fingers. Remove from oven and allow to cool a bit. At this point you can pulse each salt a few times in a food processor if you like, which is what I do. Or, you can enjoy it as is. Salts keep in an air-tight jar for a couple of months.

Makes 1/2 cup of finishing salt.

Prep time: 5 min - Cook time: 70 min

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Your Comments


Kathleen
January 18, 2012

I love this post. I love your photos, the glass salt shakers (like perfume bottles), the thought of combining salt and citrus zest and your food marriage suggestions.

 

emmycooks
January 18, 2012

Yum, I am always looking for ways to bring citrusy sunshine flavors to Seattle at this time of year. I also recommend the citrus olive oil cake from Rustic Fruit Desserts as a delicious destination for any extra zest--it has been gorgeous with every citrus fruit I've tried. And I've tried many!

 

Wow this sounds so good! I live in San Diego and about 5 years ago I was living in a house from the 20s with vintage everything..from the plumbing to the trees in the backyard. Lemon, orange, lime, keffir lime, the herbs, it was just ridiculously amazing. If it wasn't for the 1920s plumbing, I'd still be living there just for those citrus trees :)

 

Natashia@foodonpaper
January 18, 2012

Oh as soon as I started reading things to put it on all the ideas popped into my head! I'm going to start out with a lemon salt (as I have soo many lemons).

 

heather @ chiknpastry
January 18, 2012

where'd you get all those awesome citrus fruits from? I could have used your counter-full last weekend when we had our "Iron Chef, Battle Citrus" ;).

 

Belinda @zomppa
January 18, 2012

Love these colors and these flavors!

 

sonia
January 18, 2012

This citrus salt sounds delicious and I love the beautiful little storage bottles, they are so pretty filled with that beautiful salt. It seems like a great idea for a unique housewarming gift too.

 

katy from diningwithdusty
January 18, 2012

I can only imagine how good your kitchen smells right now. Few things in life make me as happy as the lingering scent of citrus in the air.

Thanks you, as always, for the inspiration!

 

jackie @ marin mama cooks
January 18, 2012

What a fun and creative idea and a wonderful thing to bring as a hostess gift.
I have so many lemons and oranges lying around my kitchen so I might as well put them to some use. I simply adore all of your antique glass shakers.

 

The Healthy Hipster
January 18, 2012

Whay a wonderfully simple idea! I love the suggestion of giving these as gifts :)

 

beti
January 18, 2012

it is such a lovely idea! the color of the salt is beautiful and as you say I'm pretty sure that everyone will like a jar of this salt

 

The Flavor Carousel
January 18, 2012

I love citrusy things! Do you think i could use regular salt instead of sea salt. Unfortunately sea salt is not easily available here.

 

Anjali @ The Picky Eater
January 18, 2012

I had no idea it was so easy to make citrus salt! Love the idea of giving these away as parting gifts :)

 

Amanda@EasyPeasyOrganic
January 18, 2012

What a great idea! I've crushed and dried citrus zest on its own (a great alternative) but I do love a good sprinkle of sea salt!

You're right - this is also a great gift idea! I actually gave my good friend an assortment of salts as a wedding gift ... she *loved* it. Making some citrus-y ones would vary it up even more.

Now. Off to dream of orange salt sprinkled over dark chocolate ...

 

Jacqui
January 18, 2012

Ohhh, loving this! And all your little vintage salt shakers too!

 

Aimee
January 18, 2012

I have a huge pile of Meyer lemons in my kitchen right now. Earlier today I preserved some of them, but there are still more to use up. I can't wait to try this!

 

sangeeta khanna
January 18, 2012

Loved the pictures, the glass bottles and the different types of lemons...all of it.
I have 2 types in my garden and use the zest to make a body scrub almost the same way...adding some homemade coconut oil to it.

 

Louisa
January 18, 2012

My lemon tree is about to blow up, so I'm adding this to my list of lemon recipes to make! Thanks.

 

leaf (the indolent cook)
January 19, 2012

Love it! Your kitchen sounds like a citrus dreamland right now.

 

Anonymous
January 19, 2012

oooh what a tangy, zingy post....I can almost taste those limes and lemons.

Being in cold grey England, how I wish we could grow our own citrus fruits. To have some in the garden would be simply perfect.

Mind you, these salts look lovely...definitely will give a go.
My favourite salt that I mix and swish over lots of things is Maldon salt with chilliflakes and fennel seeds.Mmmmm

 

This sounds so neat! Yum!

 

greenthyme
January 19, 2012

What a great idea Heidi. I love how you take simple ideas but make them so special. Kaffir lime salt sounds wonderful sprinkled over coconut based dishes as you suggested. Beautiful little glass jars. Would love to try these out and give away as gifts too. Thanks! Good luck in the cookbook tournament! :) Just read the write up.

 

Caffettiera
January 19, 2012

Each and every of your posts is a gem: I know I am going to find simple and great ideas, without fail. I'm also a big fan of your books. I can't help being excited by Nigella Lawson's review - two of my food goddesses together! Too much!

 

Simply Life
January 19, 2012

Oh what a great gift idea!

 

zoe
January 19, 2012

thank you for posting this - i've never even heard of citrus salts before! i've learned something new today, and i'm totally thinking grapefruit salt because i have so many of them at the moment.

 

Skye @ Skye Loves...
January 19, 2012

What an utterly heavenly recipe!

 

Ann from Montana
January 19, 2012

Beautiful in every way!

I'm wondering if something similar would work with pepper as in lemon pepper...dry the zest and pulse zest and peppercorns?

 

Tracy A.
January 19, 2012

I am a serious salt lover and have recently been into trying out different types of salts. Thanks for the inspiration to venture into trying to make some of my own!

 

Lara
January 19, 2012

Heidi, thank you for your lovely blog, your beautiful photography and your constant inspiration! I've been browsing your blog and Pinning so many of your recipes for over a year now and thought I should finally express my thanks! I plan on buying your book soon. So many great recipes and my 16 yr. old daughter is a vegetarian (for 2 years now), so you're site gives me so many options for her! Thanks!!

 

Noelle @ GreenLemonade
January 19, 2012

Heidi, I always love your photography, but the photos today absolutely sing of spring to me. I have been looking for more ways to enjoy fresh citrus juice, and zest since receiving a fresh citrus gift basket. I am constantly surprised at how even just a little lemon juice has feel-good benefits beyond just being a wonderful flavor enhancer. I think I may add a little rosemary in my sea salt batch as well. Warmly, Noelle

 

DessertForTwo
January 19, 2012

What a great activity for a cold winter's day! Thanks :)
And congrats on the cookbook food52 news! :)

 

LOVE this. Photography is amazing. The color on that kaffir lime salt just makes me smile :)

 

la domestique
January 19, 2012

I've got a shelf in the fridge designated the "citrus shelf" at the moment, and it's overflowing with grapefruit, oranges, lemon, lime, and pomelo. I can't wait to give this salt a go! It's grapefruit week at la domestique blog and I'm thinking a grapefruit /lime salt would be fun.

 

I'm a little obsessed with finishing salts and yet I've never considered making my own! Can't wait to try this out!

 

Amanda
January 19, 2012

Oh, what a brilliant idea - and so easy, too. I have a prolific lemon tree and I hate seeing them drop on the ground. This idea will be on my list for gifts, thanks.

 

kb in to
January 19, 2012

Beautiful recipe and photographs, as always.

Heidi - where did you get that incredible ceramic holder for your wooden spoons in the last photo? I've been searching for the perfect one and may have just fallen in love with yours! Any suggestions? Thanks!


HS: Hi kb, I came across that one at a garage sale. I see them quite often. Another idea would be to check on Etsy.com, I'll be there are a number for sale there as well. Happy hunting!

 

jeri kim lowe
January 19, 2012

Wow, the possibilities are endless. I love the idea of giving them as gifts. I don't cook with too much salt, but these are great.

 

Ana Sofia
January 19, 2012

I love this idea! Meyer lemons are one of the few consulations of the winter but I fee like I underuse them. Will definitely try this weekend.

 

terri schmitt
January 19, 2012

Yum! Gorgeous. Love citrus, too. Thank you for lovely inspiration.

 

Carol Cook
January 19, 2012

Yum! So glad I found your cookbook @ Ferry Terminal! Have enjoyed dining, cooking, and trekking with you ever since. Thanks for the awesome salts!!

 

earlgreylover
January 19, 2012

Thanks for something new and unique to add to my recipe collection.

 

Anonymous
January 19, 2012

I make citrus sugars, too, but never know how long they'll stay good. Any ideas? Salt's a natural preservative and so is citrus, for that matter.

We don't have lemon trees weighed down with fruit here, but Central Market's still running their Citrus Fest this week and I found some lovely organic grapefruit from the valley at whole Foods yesterday. Don't take yall's backyard trees for granted!! : )

 

Though I'm smacking my head for not having thought of doing this myself, I am thrilled beyond belief to have a gorgeous (and delicious) weekend project to work on! A friend of mine just brought me some beautiful salts from The Meadow up in PDX, so I may try doing this with one of those. Can't wait! :)

 

Nancy
January 19, 2012

Heidi, I really wanted to see an image of the Buddah Hand!!!
What exciting recipes to try and FYI I am gifting my daughter in law your newest book for her birthday; Everyday Super Natural. She is a fabulous chef and I know she will enjoy it.
Keep up the inspiring recipes!
Nancy

 

Charlotte Rains Dixon
January 19, 2012

I have a Meyer lemon tree that has a bunch of lemons just about ripe and so this recipe is perfect timing. So excited!

 

samantha jillian
January 19, 2012

awesome idea! heidi: do you have a particular type/brand of salt you recommend using?

 

samantha jillian
January 19, 2012

strike that - i should have read more closely. i'll try to find maldon!

 

Diane
January 19, 2012

Love this! I have a "bunch" of Meyer lemons that I'm searching for additional ways to use them. You can bet this one's next!

 

Karen Morss
January 19, 2012

What a wonderful use of citrus zest! I hope you wont mind if I share your post on www.lemonladies.com And if any of you are in need of sweet all natural Meyer lemons, please visit our website. Thank you for a wonderful post!
Karen
Orchardess

 

Elly @ nutmegs, seven
January 19, 2012

What a beautiful idea! I love the idea of kaffir lime salt on a coconut curry, that sounds truly wonderful. I've never thought of flavouring the salt I use to season my food, but you've inspired me!

 

LindySez
January 19, 2012

Just got a Kiefer Lime tree for the leaves and was wondering what to do with the fruit - love the idea of Kiefer Lime salt to put on a curry...perfect! Thanks for posting this.

 

Holly (The Apiarist)
January 19, 2012

This post is a lifesaver! I also have an abundance of citrus in my kitchen, and this is just the ticket to use some of it up before it takes over the house!

 

Brenda @ourfoodshed
January 19, 2012

Love this post, Heidi! Wish I could trot over to Berkeley Bowl and snatch up a striking assortment of citrus. I can't wait to try the Meyer lemon salt sprinkled over tomatoes and burrata with olive oil. Thanks.

HS: Hi Brenda! That salt on your site looks fantastic. Linking in now. For next time, for sure. xoxo.

 

Grace @ What Grace Cooked
January 19, 2012

I love this idea! I plan to make herb salts come spring, but with citrus season in full swing, these are a great idea for right now. I find myself adding some kind of citrus zest or juice to almost everything I make recently, so these salts will be a natural addition.

I'm thinking blood orange, lemon, and lime will be my flavors!

 

Summer
January 19, 2012

What a unique idea. Just lovely photos! I will have to give it a try to finish off some of my dishes. Thanks for sharing!

 

Lee Stein
January 19, 2012

Thanks! Our (in Florida) Meyer Lemon tree was loaded this year and my kitchen counter is loaded with enormous yellowy globes - a hint - I freeze the juice in ice cube trays, that way, after I've bagged them and stowed them in the freezer I know that each cube is 1 -1/2 Tablespoons!

 

Kathy Fitz
January 19, 2012

Heidi,
Love the flavor combos & the presentation is inspired! Keep on rocking-kath

 

jaimie
January 19, 2012

Love the photos (and the recipe, of course!) ... wondering, though, what are the potted plants in the very last photo?

HS: Wayne says those are "String of Pearls"...I think they are destined for the fire escape.

 

Linda NYC
January 19, 2012

Heidi,

This post is fantastic (and gorgeous) - I am loving zest on everything, thanks to you, and now I have a new idea for my repertoire.

It's cold here in NY, and I do love to cozy up to a soup or something hearty, but I also crave something fresh and bright at this time of year, so this is just the thing!

Thanks!

 

The Healthy Apple
January 19, 2012

Lovely; simply lovely.
oxox

 

Emilia
January 19, 2012

I love the last picture! It is completely my taste. I was just this very day realising that lemon, just like salt, really brings out a good flavour in almost any dish. Thanks for this great recipe. Have a lovely weekend!

 

contact@foodieg.com
January 19, 2012

We are using the citrus salt on top of our lemon galette and the combination is extraordinary. Salt vs. Sweet you can't go wrong. thanks for the post

 

Leah
January 19, 2012

Heidi, I am just wondering if this citrus salt has a shelf life? It would take me so long to go through all of that salt! Thanks so much!

 

Jenn
January 19, 2012

What a lovely idea! There is an abundance of lemons on our tree right now so I will am glad to find another way to put them to good use.

 

Marilyn
January 19, 2012

Love your ideas, Heidi, for using citrus salts. I'm headed to my kitchen right now to use your recipe. Really enjoy your blog and your Supernatural Cookbook. I have beautiful lemons year-round here on Maui.

 

Heidi, citrus salt looks like the perfect compliment to a nice ripe avocado. Thanks for the recipe. Also a nice salt to rip a cocktail!


HS: Great idea :)

 

These salts sound amazing...I've never had citrus salt before. And your salt containers are gorgeous...love the shot with the salt, your utensils, plants, and cutting board!

Thanks for sharing!

 

Diane
January 19, 2012

Heidi, I am inspired by everything! I have both of your cookbooks and turn people on to your blog regularly. I could use a touch of lime salt on the roasted sweet potato I am eating now and I have to make the grapefruit salt to line the rim of my of my salty dog grapefruit martini glass!

 

Tomas
January 19, 2012

Please don't use the phrase "kaffir lime." It's racist.
http://en.wikipedia.org/wiki/Kaffir_(racial_term)
http://www.vanillagarlic.com/2008/11/racial-slurs-and-citrus.html


HS: Wow - yeah, I was under the impression that was the name of a region they were from. I understand the kaffir reference, but it seemed inconceivable to me that was what was being referenced. I'm going to switch to "wild limes" here for now.

 

Barbara Bennett-Calkins
January 19, 2012

I just started subscribing to your blog about a month or so ago and I have to tell you... it just gets me through my long, long days at a job where I must continually reinvent in order to not go a bit mad.
Your style and recipes and photos are just SO inspiring and renewing. I just had to send you my sincerest thanks.
Happy New Year! Also, I did find an amazing little bread recipe that made me think of you... If I can figure out how to send it, I will. I am about to shop for the beluga lentils tonight at the coop. Cheers!

HS: Thanks for the nice note Barbara. And the Belugas are my favorite. I always stock up when I come across them.

 

Benjamin
January 19, 2012

This is a great and useful idea. Perfect for hostess and other thoughtful gifts for the special people in our lives.

 

Lucy
January 19, 2012

How very creative of you. And I love your little glass jars. You are very inspiring

 

keiko
January 19, 2012

Love everything about this post Heidi - can't wait to try them, thank you! xx

HS: Happy New Year Keiko - I'm sure you'd do something lovely with them.

 

Tina
January 19, 2012

What a great idea Heidi, you constantly amaze me with your creativity and beautiful images. I have a whole bowl of meyer lemons that now have a purpose. Thanks!

 

osal
January 19, 2012

Heidi, a gorgeous prsesentation -and lots of ideas spring to mind- as always. I like the thought of these salts for a body scrub, or even in the bath! ( A good way to get your minerals, if you use the good salt, and just lie around in the boughs of an inland critus sea.) Thank you for that wonderful sense-image of your kitchen. I'd use the pink Himalayan, i think. You must have good citrus...really hope people are getting organic for this, or cleaning them very well. Soaking in some bentonite clay-water is not a bad plan, for those who are stuck with the pesticide and waxed versions. I too was hoping to see an image of that Buddha's hand! But why bake the citrus? Why not let the salt take up the moisture, and air or sun-dry? There must be some valuable "stuff" (technical term :-) ) lost in the baking... regards and all the best with the cookbook.

 

Wanda
January 19, 2012

Why does this only keep a couple of months? Salt is a preservative already. Seems these should keep indefinitely.

 

molly
January 19, 2012

what a FANTASTIC way to keep a whiff of citrus, the year round! i am always loathe to use the juice/fruit, without taking advantage of all the lovely, oily zest. brilliant.

 

monica
January 19, 2012

you're so clever! love the idea for the lime salt on curry. . . y u m !

 

Rami
January 19, 2012

where did you get the wild limes and the kalamansi oranges?! i live in sf, too. and, perhaps, do you have a source for fresh yazus? your photos just keep on getting better and better...very inspiring. xo

 

Emm
January 19, 2012

Yum! I've been making loads of chlili salt lately to eat with some of the green mangoes that seem to always be dropping off our tree. Love the sound of the mandarinquat salt over caramels!

 

meera
January 19, 2012

You are a Goddess, Heidi! These salts are the stuff of life! Too good!

 

Lizzy (Good Things)
January 19, 2012

Heidi, such a wonderful post, such a beautiful blog. Love it. Have your book and will post it on my blog very soon. keep up the great work!

 

Carrie
January 19, 2012

I loved reading Nigella's review of your book. I will be ordering it soon. Congratulations!

 

outdoorfoodie
January 19, 2012

Heidi have you tried adding fresh herbs in with your salts at all? Would they keep? I did a clementine rosemary salt for my Thanksgiving turkey but I used it all up that day. Could see lots of possibilities with herbs but just wondering if they would hold...or mold?

 

L
January 19, 2012

This is off topic, but I just made the Green Soup with Ginger. Let me tell you that the soup is just as good, if not better than any soup that I have ever had at any cafe, etc. It is simply amazing. Thank you for your variation of Anna Thomas' recipe.

 

katie k
January 19, 2012

Sounds wonderful! Flavored salts were a big thing at the Fancy Food Show this year in San Francisco. Truffle salts, citrus salts. Delicious trend.

 

zsuzsi
January 19, 2012

Citrus Salt sounds so tasty!
Any reason why it is being baked as opposed to being dehydrated? Would either work?

 

Leah
January 20, 2012

I was so excited to see that Piglet review - my favorite food blogger being review by my favorite tv cook! Well deserved and beautifully worded feedback!

 

thetravelingheart
January 20, 2012

I never thought I would describe salt as pretty, but this is! I love how you've displayed them in glasses. I would love to try this, thanks for sharing it!

 

thetravelingheart
January 20, 2012

I never thought I would describe salt as pretty, but this is! I love how you've displayed them in glasses. I would love to try this, thanks for sharing it!

 

Divya
January 20, 2012

Firstly, your blog is an inspiration for me as a vegetarian and as a person who loves food. I love your photography and your china -- I want it!

And I love the string of pearls in the photo! It has been difficult to find that here in Sweden, so I settled for string of hearts, an equally lovely plant.

I would love if you would visit my blog sometime!

http://smultronsoul.blogspot.com/

 

Urvashi@BotanicalBaker
January 20, 2012

brilliant idea! so simple but i can see so many uses for these.

 

Urvashi@BotanicalBaker
January 20, 2012

brilliant idea! so simple but i can see so many uses for these.

 

Rocky Mountain Woman
January 20, 2012

My little granddaughter made me some of these for Christmas this year and I have loved playing with them!

Now I can make my own...

 

nancy
January 20, 2012

must try this! have seen citrus salts at the market, but i'm sure the flavor of homemade is so much more vibrant. and if my tiny meyer lemon plant produces fruit someday ... oh the possibilities :)

 

Delicious! Sounds wonderful! Beautiful containters too :)

 

Nancy Huth
January 20, 2012

Love these ideas and pix! You are new to me and I love everything I've seen so far! Question: I'm allergic to citrus, but I seem to be able to eat it if cooked (or in a Margarita!). I'm afraid to use zest or much juice in recipes. Other than pineapple, I don't know what to sub--and pineapple doesn't have the "puckerness" of citrus. Any ideas?

 

Kitten
January 20, 2012

Love, love this post! The idea of the salts is so wonderful and magic! What is the cute little plant with the green almost...'balls'?...on it? I've seen something similar, but not know what it was. :-)

HS: Hi Kitten - they are called "string of pearls"....

 

Hi Heidi! I love this idea, but I've never seen most of the types of citrus you mentioned! I know I could just use oranges or tangerines, but I'd love to try some of the more exotic varieties! Any tips for how to get them outside of California?

 

lynn e worthen
January 20, 2012

lilike this one baking with sea salt ads alot of flavor and is healthy in your diet tryit you wont go wrong . better than regular salt.

 

I love this idea. In fact, we were going to do it as our little wedding 'thank you' gift. Instead we're going with limoncello (can you sense a theme here?), but I will most definitely be making this anyway. Lovely for yourself and gifts!
Heidi xo
ps SO jealous of your citrus overload. I can't get enough meyer lemons.

 

Tina
January 20, 2012

Your salts look amazing! What a great idea.

 

Isabelle
January 20, 2012

I love your collection of little jars! So pretty.

 

Sasha
January 21, 2012

what a brilliant idea!

i am currently in india, but will be heading home next week. you can be sure that now i will be sneaking some sweet limes into my suitcase to mix with salt upon my return.

 

kb
January 21, 2012

For the first time this year, I did a batch of flavored sugars (vanilla, orange cinnamon) and they were a hit. Had also been considering flavored salt and will definitely try!

 

Janne
January 21, 2012

Oh, I have a six-pack of Maldon salt on my basement pantry - can't wait to try some of these. Your photos are a clean and warm breath of fresh air in the depths of our deep freeze in northwest British Columbia

 

Maggie-beth
January 21, 2012

I just read that Super Natural Every Day has made it to the next level in the food52's Piglet Contest - Congratulations! Then I noticed that you had already mentioned it at the bottom of this post, but I decided to mention it again anyway....because it'squite an achievement!

 

Katie@Cozydelicious
January 21, 2012

Your salt shakers are so cute! And these salts look wonderful! I bet lemon salt would be amazing on fresh, ripe tomato slices.

 

Tasha
January 21, 2012

When will we get a look at that kitchen of yours?

Your taste is impeccable and I'm dying to know where one of my favorite cooks spends her time.

 

Couscous & Consciousness
January 22, 2012

As soon as citrus season rolls around again in my part of the world, I am all over this. In the meantime, I have some Seville oranges in my freezer that I'm going to try. Love all your gorgeous little salt shakers. Do you think kosher salt would be ok to use?

 

Deborah
January 22, 2012

Shalom from the northern Negev the blooming desert of Israel.You have fans here too.My villa has awonderful selection of citrus trees.I thnk a pomello version would be sublime.Sweet ,grapefruit touched with a lemony yumminess combined with lovely salt will crown many lovely dishes.
Thanks

 

Alicia C
January 22, 2012

Hi Heidi,

As always, I enjoyed your post! Curious about the potted plants in your photos. I have racked my brain but I have no idea what the plant is in the small green pots.

HS: Hi Alicia - they are called "string of pearls"....

 

Richard Bishop
January 22, 2012

This is an awesome idea. I loved it so much I tried making additional flavor salts using ingredients like Thyme, Raspberry, Garlic, and Pear for my pear crumble as a finishing salt and all I can say is wow.
The saltiness of the pear salt I made brings out the flavors of my pear crumble, thank you for sharing.
Chef Ricky

 

Tasha @Tashasdish
January 22, 2012

I'm so happy for this post because I've recently become obsessed with salts. It's so amazing how a different salt can change the flavor of a dish. I recently had black Hawaiian sea salt on dark chocolate caramels, it was sublime.

 

Erin
January 22, 2012

What lovely jars!

I'm just doing something similar tonight with dried porcini mushrooms and sea salt as a umami-rich crust for steak.

Looking forward to trying this with citrus as well. x

 

Chris
January 22, 2012

Brilliant! I can't wait to try this!

 

vanessa
January 23, 2012

A lovely post, as always. I recently made meyer lemon and rosemary salt for a couple of food swaps I attended. My favorite application: a sprinkle of it in meyer lemon lemonade. Now I want to make kumquat salt and put it on vanilla ice cream.

 

Sharyn Dimmick
January 23, 2012

Excellent! I have had a box of Maldon salt that I have not known what to do with at all. Now I know to mix it up with citrus zests and have some salty gifts for a salt-loving friend of mine.

 

Emily
January 23, 2012

Hi there! Heidi, I love the utensil crock in the photo above, do you mind if I ask where you got it, I have one that will no longer hold the insane amount of cooking utensils we have accumulated. Thanks!!

HS: Hi Emily - Keep an eye out for them at yard sales & flea markets. Or poke around on etsy or ebay.

 

Amy
January 23, 2012

What a versatile condiment! I can't wait to host a citrus salt party -- make some different varieties so guests can experiment with different citrus flavors. Now, if I could get my hands on some of those more unusual fruits!

 

Joy
January 23, 2012

This sounds positively heavenly to the taste buds and it's incredibly beautiful too!

 

Renu
January 24, 2012

Lovely post! Salts looks delicious!

 

Roberta
January 24, 2012

Thank you for this citrus salts recipe!
I will definitely try it out since I've recently bought 5 kgs of meyer lemon, by mistake..
Just a question: is the baking part really necessary? I thought I could just process salt and citrus together and get a decent result... Have you ever tried this way?
Beautiful photos!
Roberta

 

Tori @ eatori
January 24, 2012

What a fantastic idea for presents. A few flakes of clementine salt over chocolate ganache would make me pretty happy.

 

Barbara Bennett-Calkins
January 24, 2012

Oh Heidi,
I made the black bread... superb! So serious and dark and great with your lively lentil soup... only thing is I can't eat it after about 2:00... that espresso has quite a kick! You have to try this other bread recipe from the NYT.http://www.nytimes.com/2007/11/21/dining/211brex.html

 

Stephanie
January 24, 2012

This would make an awesome gift. I am excited to try it and I know just the people to give it to. I love the photos with the glass salt shakers.

 

Dr. Sarah Cimperman
January 24, 2012

This is a great way to use citrus zest!

 

Jen Laceda
January 24, 2012

I love Maldon sea salt and I also love Meyer lemon. How do I find unwaxed lemons?? They're so hard to find!

 

Pam
January 25, 2012

This is an amazing idea and sounds heavenly! It is certainly visually appealing. I cannot wait to try this out!

 

meatballs & milkshakes
January 26, 2012

I love this! I'm definitely going to have to try it myself, I'm addicted to all things citrus!

 

Cookie and Kate
January 26, 2012

I love simple ideas like this, Heidi! Thank you for sharing.

 

~karen
January 27, 2012

what a lovely little seasoning brigade, all lined up on your counter top! i used a variety of flavored (mostly herb) salts on tomato sandwiches all summer long. now that the winter snows are here, the brightness of the citrus brings a welcome dash of warmth to the palette! most recently, my kitchen has seen tangerine, yuzu, and lime salt, all of which are fabulous accents on top of a roasted avocado! for those of you who are wondering, it IS possible to just mash or grind fresh zest (no baking) with salt, but it keeps better and has more pronounced flavor after drying. i only do that if i want to make a quick single-serving salt. time to go make some curry, and caramel, and . . . .

 

Amanda
January 27, 2012

Beautiful photos! I'm going to give this salt to my guests as wedding favor. Will go perfect with my vintage-inspired wedding. Thank you so much for the wonderful idea.

 

angela@spinachtiger
January 30, 2012

Since I love salt, citrus and the color white, I love everything about this post. The marble, the windowsill, the glass shakers. Everything and I'm inspired.

 

banana
January 30, 2012

I definitely encourage everyone to pay attention to the directions and keep an eye on your salts while drying! 70 minutes was apparently much too long for my oven, and the zest bits are all browned and scorched tasting now, which is so sad. But, I'll try again. Good thing I didn't use Maldon!

 

Nika
January 31, 2012

What a great idea! I live in Greece where the lemon trees are on every corner and I never got any creative idea about them beyond lemonade.
Thanks for the tip!

 

Rob @ Foodfigure.com
February 1, 2012

Great Idea! I keep a bowl full of lemons on my counter at all times as I tend to go through lemon juice like water. This sounds like a great way to use up the extra zest that otherwise goes into the compost bin!

Cheers

 

Maureen
February 1, 2012

I was just given a bunch of lemons from a neighbor and I'm nearly out of freezer juice. Great suggestion!

 

A'yana
February 4, 2012

I'm getting To make this for a thank you gift! I'm thinking about adding a tiny bit of ginger and hoping that it dehydrates well in the oven! Wish me luck.......

 

Karen
February 4, 2012

Just purchased "super natural every day" and it is my new favorite cookbook! Would you tell me where I can purchase the storage jars that are pictured on pages 216-217?
Thanks,
Karen aka 'gardenlady911'

 

Amanda
February 5, 2012

oh lala! i love versatile salts like yours!

 

vanessa
February 17, 2012

What a beautiful site! I would like to try the citrus salt. Do you think it would work in a small crockpot instead of the oven?
Thanks!

 

Best Diets
February 19, 2012

Wow! what a brilliant idea, Thanks for Sharing with us.

 

Mireya
February 20, 2012

What a smart way to flavor food. This will be great once summer rolls around and I'm back to the BBQ.

 

Jose Cueto
February 23, 2012

And I thought kalamansi is only available in the tropics =) . Nice to know this, definitely try this!

 

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February 27, 2012

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