Our version of the Herbes de Provence blend: tender leaves of basil and sage, fragrant and camphorated flowers and leaves of lavender and beautiful fushia monarda flowers, all enhanced with gray sea salt.
 
 Ideal for cooking fish, eggs, vegetables, game, wild mushrooms, etc. Try it in poultry dishes, in a tagine. It goes wonderfully with anything tomato-based, and it has great affinities with garlic and lemon; it can also be used in the preparation of sweet dishes, especially with strawberries. Delicious on popcorn!
 
 Taste: Provencal herbs with a more floral, salty note.

Provence salt

18,00C$

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Gray sea salt from our farm: basil, sage, lavender, monarda.

☞ 100% natural
☞ 100% of plants from fair and organic farming
☞ 75% local
☞ Shelf life: 3 years
☞ All our salts are created from medicinal plants grown on our farm and carefully selected during our harvests, which are always done by hand. We harvest Monarda flowers, Basil leaves, Lavender flowers and Sage leaves during the hottest weeks of summer at the end of July, intoxicatingly fragrant harvests with a climate reminiscent of the Mediterranean.

☞ The plants are then spread out on grids and inspected a second time before being dried at low temperature (around 35 C) in a dark dryer; thus we preserve all the properties and the delicate taste of each plant. Once dry, the plants are cleaned of their stems and other small unwanted pieces, always by hand; they are then blended, potted and labeled in our processing kitchen and stored in a cool, dark room.

☞ Gray sea salt is the product of water evaporation, caused by the combined effect of sun and wind, in the clay-bottomed basins of salt marshes. The crystals are simply harvested, drained and then sieved. It is a source of minerals (sodium, magnesium, potassium, calcium) and trace elements (iron, manganese, zinc).

Know more about our farming practices, philosophy and procedures.

Provence salt

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