(courtesy of Crystal León, owner, The Radish Hotel in Sparks. Makes about 1 cup)
“Chive blossom salt is so very flexible,” León says. “When I’m making an herb salt, my goal is to make something that packs a powerful punch flavor-wise. I like to use a 1:1 ratio, but this is really up to one’s flavor preference.”
½ to 1 cup chive blossoms
1 cup sea salt
1 teaspoon lemon zest
For a lovely-looking finishing salt, break the chive blossoms apart, mix with the salt and lemon zest, then spread onto a parchment paper-lined baking sheet for a couple days so it can dry out completely. After it’s dry, jar it up. It is completely shelf stable, though if you’d like to preserve the color of your vibrant blossoms longer, you can store your herb salt in the refrigerator. Similarly, if you want a finer salt and aren’t concerned with ruining the look of your pretty blossoms, you can mix all the ingredients together in a food processor.
