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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