Two years ago I made my very first portion of this elder flower using a recipe by Camilla Plum for Politiken, and I have nothing left, so it is very right time to make a new portion of elder flower salt for later use in my little kitchen.
If you try to dry this herb salt in the oven on low heat like 50-70'C, the un-blended elder flower will turn black, so do not try to this, unless you would like have black spot in your salt. It took it almost 4 days to dry the salt.
Elder flower salt a la Camilla Plum:
- 200 g very rough salt
- 2 whole garlics
- 2-3 red chilies
- 20 stems of elder flower
- 2 organic lemons - only the zest
- Start by removing the zest from the lemon.
- Peel the garlic cloves and divide each clove into 8 pieces
- Split the chilies and remove the seeds.
- Cut of the flower heads from 10 stems of flower flower.
- Fill all these ingredients into a food processor and blend everything into rough looking herb salt.
- Fill the herb salt into tray/form and add in the rest of the elder flowers and let the salt dry. Cover the salt with a clean tea towel. The drying process can take it´s time, as the salt will drag the moist our of the other ingredients, before it finally dry. If possible you can dry the salt outside in the sunshine.
- When the elder flower salt is dried, place it in air tight container.
- You can either use the elder flower salt, when it is moist. Otherwise it will last in it´s dry form for years.