Activator for everything from the soil

Activator for everything from the ground, a seasoning salt for vegetables and root vegetables by Stefan Marquard

The Activator for everything from the ground is a seasoning salt for vegetables based on the concept of star chef Stefan Marquard, made and bottled in our workshop in Klingenberg am Main. We blend it from rock salt from Germany, cane sugar, black pepper, caraway, cumin, lovage and mace. The idea behind it: you massage the seasoning salt into the raw vegetables before cooking, so the aromas soak in deeply, boost the natural flavour and shorten the cooking time.

How to use

For all kinds of vegetables – especially root vegetables such as carrots, celeriac, parsnips, beetroot and sweet potatoes, but also for cabbage, broccoli, courgette and oven-roasted vegetables. Reckon on around 12 g (just under 1 tablespoon) of activator per kilo of vegetables. Mix the seasoning salt in well so that every piece is coated, then leave it to work for about five minutes and afterwards fry, steam or roast in the oven.

Good to know: The activator already contains salt, so you do not need to add any extra. Activate the vegetables before cooking, not afterwards – that is the only way the aromas really soak in.

Recipe: Roasted oven vegetables

Colourful, aromatic and with little effort – the perfect side dish or main course.

Ingredients for 4 people:

• approx. 1 kg mixed root vegetables (carrots, parsnips, beetroot, sweet potato)
• approx. 12 g Activator for everything from the ground
• 3 tbsp olive oil
• 2 sprigs rosemary

Method: Wash, peel and cut the vegetables into bite-sized pieces. Mix well with the activator and leave to work for five minutes. Then toss with the olive oil, spread on a tray with the rosemary and roast at 200°C for about 30 minutes until golden brown.

What's in it?

Rock salt from Germany forms the savoury base, and a hint of cane sugar rounds it off. Caraway and cumin give the warm, earthy spice that goes especially well with root vegetables. Lovage brings the herbal, hearty depth, mace a fine, slightly nutty note and black pepper the subtly sharp accent.

At a glance

• Seasoning salt for vegetables and root vegetables based on the concept of star chef Stefan Marquard
• With rock salt from Germany, caraway, cumin, lovage and mace
• Mix in before cooking, around 12 g per 1 kg of vegetables, leave 5 minutes to work
• Boosts the natural flavour and shortens the cooking time
• No flavour enhancers, anti-caking agents or additives

Goes well with

The activator principle exists for every ingredient: Activator for everything that flies for poultry and Activator for everything that swims for fish. A fine finishing salt like Fleur de Sel suits oven vegetables beautifully, and for seasoning freshly ground white pepper is perfect. You will find more in our spice blends collection.

Frequently asked questions

What is an activator?
A seasoning salt that you massage into raw vegetables before cooking. In its raw state the spices penetrate especially deeply, boost the natural flavour and shorten the cooking time.

How do I dose it correctly?
Around 12 g, so just under a tablespoon, per 1 kg of vegetables. Mix it in well and leave it to work for about five minutes before you cook the vegetables.

Which vegetables is it suitable for?
Especially for root vegetables such as carrots, celeriac, parsnips and sweet potatoes, but also for cabbage, broccoli, courgette and oven-roasted vegetables.

Can I also use it for meat or fish?
It is tuned for vegetables. For poultry there is the Activator for everything that flies, and for fish the Activator for everything that swims.