Ingredients
- Grated zest of 1 lemon
- 1 sprig each fresh rosemary, thyme, lavender, parsley.
- 1 tsp freshly ground black pepper
- 1/2 cup coarse sea salt
- Dry the herbs and zest slightly by leaving them on the counter for an hour or two.
- In a small spice or coffee grinder, pulse salt with lemon zest, dried herbs, and pepper until salt forms smaller crystals and mixture is blended, about 30 seconds.
- Pack into glass jars with tight-fitting lids and store in a cool, dark place for up to 2 months. Attach a ribbon and gift tag with serving ideas.
Ingredients
- ¼ cup dried shiitake mushrooms, ground
- ¾ cup coarse sea salt
- A few dashes of white truffle oil
Grind dried mushrooms in a spice grinder until the mushrooms resemble the size of sea salt. Mix in salt. Add a few drops of truffle oil and mix. Keep in an air tight container in a cool dry place.
