02/08/2026
Herb salt. Who knew. It’s my latest exploration into seeing what I can do with produce from my garden.
Sage, oregano, basil, each one dried from the garden, ground with salt into something that looks deceptively simple sitting in a jar and tastes completely extraordinary the moment it touches food.
A pinch of sage salt on roasted potatoes. A jar of basil salt next to the tomatoes. Oregano salt on almost everything else, I suspect, once I've worked out what it loves best.
I'm still testing. Still figuring out which recipe unlocks each one. That's half the joy of it, the curiosity of not quite knowing yet, the small experiments, the moment something lands and you think, yes, that's the one.
I know the family will be getting a pot each at Christmas. The real one, in December (not June!!). A small jar of something made from this specific summer, from this specific garden, that will taste like August long after August has gone.
It's the tiny things that transform everything. A pinch of something you made yourself, added to something ordinary, and suddenly it's completely different.
That's the whole principle, really, in the kitchen and everywhere else.
Stay curious. Keep experimenting. The best discoveries are almost always hiding in the smallest things, including your business.