Grand Fir Salt

 

Also works with spruce and pine needles. This technique can also be used to create flavored salts with dehydrated berries (such as salal or red huckleberry).

 

2 cups (500 mL) sea salt

1 cup (250 mL) grand fir needle tips

 

Preheat oven to 200°F (95°C). In a food processor, add salt and needle tips. Pulse until a fine green powder is obtained. Transfer to a warm oven and heat for 20 minutes or until salt feels dry. Allow to cool, and then transfer to a glass jar with a tight-fitting lid. Salt will keep indefinitely.