Fig Leaf Salt

That heady, verdant vanilla scent, the scent of balmy summer days, the soft breeze gently billowing the fig leaves as the butterflies’ search for nectar. Figs have my heart, but the leaves make me giddy with joyful potential. Steeped in syrups, infused in oils, used to impart their scent when wrapped around meats and dairy, their applications know no bounds.

A particular favourite of mine is this salt, a savoury yet fragrant blend that infuses a fresh summer note to your dishes even in the depths of winter.

The recipe can be multiplied according to the ratios below.

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Yield: 10+

Author: Suze Morrison

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Fig Leaf Salt

Prep time: 10 MinCook time: 2 HourTotal time: 2 H & 10 M

A savoury yet fragrant blend that infuses a fresh summer note to your dishes even in the depths of winter.

Ingredients

• 30g Fig Leaves for every 150g Sea Salt Flakes

Instructions

1. Preheat oven 60C. lay your fig leaves on a baking tray and dry for 2 hours or so until brittle. Allow to cool.
2. Break the leaves into crumbs, discarding any woody veins or stalks,
3. Add to a pestle and mortar, along with the salt and pound until combined.
4. Store in an airtight jar for up to a year, it never lasts that long.

https://gourmetglow.co.uk/recipes/fig-leaf-salt