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Scurvy Grass Salt

Scurvy Grass Salt is a modern British recipe for a classic spice blend of salt, coriander leaves, crown dill and common scurvy grass that gives a wasabi-like kick to any dish. The full recipe is presented here and I hope you enjoy this classic British version of: Scurvy Grass Salt.

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Additional Time:

(+cooling)

Serves:

6

Rating:

Tags : Wild FoodSpice RecipesHerb RecipesBritish Recipes

The young leaves of scurvy grass (and the flowers) have a strong pungency reminiscent of wasabi. As such it makes and excellent spice (and a great foraging nibble). This is a way of preserving scurvy grass in salt to make a spiced salt that's an excellent seasoning for a whole range of dishes (this is particularly good with seafood and sushi). Note that the crown dill that's referred to in the recipe is dill that's harvested after flowering so it contains the flower and upper fronds. You will need a preserving jar or wide-mouthed Kilner-style jar for this recipe.

Ingredients:

200g common scurvy grass leaves (young leaves) and flowers
200g sea salt
20g coriander leaves
20g crown dill

Method:

Wash the scurvy grass, drain in a colander then pat dry on kitchen pape. Combine the coriander leaves and crown dill on a board and chop very finely.

Transfer the greens to a bowl and mix with the sea salt. Pack the herbed salt into a preserving or kilner jar, alternating layers of the salt mixture with the scurvy grass.

Seal the lids and set aside for three months to dehydrate the herbs and flavour the salt.

Use as a seasoning.