Herb spiced salt

Herb spiced salt, Mediterranean sea salt with garden and wild herbs

A seasoning salt that upgrades almost any simple dish in one go: Luisenhaller deep-rock salt, carefully combined with Mediterranean garden and wild herbs. Thyme, rosemary, marjoram, sage, basil and wild savory give the salt an aromatic, full-bodied depth that a plain sea salt never achieves. Made in our workshop in Klingenberg am Main.

How to use

The herb salt is one of the most versatile spiced salts in the kitchen. It is suitable wherever herb freshness and saltiness are wanted together:

• Salads, scatter directly over tomato salad, caprese or mixed leaf salad
• Grilled and oven vegetables, rub in before roasting
• Pasta, into the pasta water or over finished pasta
• Fish and poultry, as a rub before frying or grilling
• Herb butter, with soft butter and a little lemon
• Fried and oven potatoes, the perfect everyday seasoning
• Dips and quark, an aromatic salad-dressing salt

Good to know: shake before use. Our spiced salts are without anti-caking agents and separating agents, slight clumping is normal and not a quality defect.

Recipe idea, herb-salt focaccia

Knead 400 g flour, 7 g dried yeast, 1 tsp sugar, 250 ml lukewarm water and 3 tbsp olive oil into a dough. Let it prove for 1 hour. Press onto an oiled tray, make finger dimples, drizzle generously with olive oil. Top with herb spiced salt and optionally rosemary sprigs. Bake at 220 degrees Celsius for 20 to 25 minutes until golden brown.

At a glance

• A Mediterranean seasoning salt with Luisenhaller deep-rock salt and wild herbs
• Ideal for caprese, tomato salad, pasta, fish and fried potatoes
• Also in quark dips, salad dressings and soups
• Workshop quality from Klingenberg, without additives

Goes well with

For Mediterranean cooking, combine with fleur de sel or flor de sal as a finishing salt. A pepper accent: fresh pepper fermented with sea salt. For pasta and pizza: Mélange Noir. For fish and seafood: Bouillabaisse spiced salt.

Frequently asked questions

Which herbs are included?
Thyme, marjoram, rosemary, sarriette (wild savory), sage and basil, combined with Mediterranean sea salt and a touch of white pepper.

How do I dose the salt?
Like normal salt, rub in before frying or use during cooking to taste. Sparingly the first time, then salt again to taste.

Is it suitable for marinades?
Yes, very much so. Mixed with olive oil, garlic and a little lemon juice, it makes a quick Mediterranean marinade for fish, poultry or vegetables.

How do I store the salt?
Dry, protected from light, tightly sealed. Do not store right by the stove, salt easily absorbs moisture.