WILD GARLIC SALT
50 g salt [coarse]
10 g wild garlic
_ wash wild garlic and pad dry
_ finely slice the leaves
_ combine salt and wild garlic in a food processor
_ pulse until well combined
_ spread salt onto a baking sheet
_ heat oven to 50°C and dry salt for 2 to 3 hours
[place a wooden cooking spoon into the oven door so it keeps slightly ajar and the moisture can get out]
_ toss once or twice so it doesn’t lump
[alternatively you can dry the salt in the sun - takes about 6 - 8 hours]
_ crush bigger junks and transfer to a jar
[keep away from sunlight so it doesn’t loose colour and in a cool place so the flavour doesn’t weaken]
BÄRLAUCHSALZ
50 g Salz [grob]
10 g Bärlauch