Whilst on our belated honeymoon, we came across the best smelling and tasty addition to any kitchen - lavendar salt. It was down on a Saturday at the SF Farmers Market at the Ferry Building. We ended up buying a jar to take back to London.It's so yummy, and delicious. Haven't tried it on meat yet, but am looking forward to trying it.
Check out the details from their company website
Lavender and Rosemary Sea Salts
It is easy to wonder what to do with this unique seasoning, but once used you may find it is more useful than unusual, more tasty than tricky, and as versatile as the flower that seasons it. It is made from our dried lavender flowers and French Grey Sea Salt. We also make a salt made from Rosemary and grey sea salt.
A flavor for meat:
Lavender Salt is a delicious accompaniment to most meats. Lamb, chicken, and beef (recently tested at a Farmer's Market event) are well started with a lavender salt rub or finished with a sprinkle. One chef we know likes to use a small pinch of lavender salt on a 1/4 pound salmon steak before cooking.
In any case keep it on your table:
You never know when you are going to need a little salt on your stir fry, in your winter soup, or to help out your morning eggs. Avocado also does well with a little crushed garlic and lavender salt, as do tomatoes. Salad greens love the kiss of this high mineral salt and hearty floral herb.
For cooking with:
If it would taste good with rosemary, it is probably good with lavender salt. Potatoes roast to perfection when lightly coated with olive oil and sprinkled with a layer of lavender salt in a roasting pan. At 375 degrees, I just leave the salt on top until about 30 minutes into the cooking, at which point I stir then roast until they melt in my mouth (about 1 hour total).
Not just for the kitchen:
When you are tired of using it for your cooking, why not make a relaxing, soothing bath to ease any and all stresses. It is a good idea to make sure you have more on hand since a bath may use up a lot of your jar, depending on how strong you make your bath. Try a couple tablespoons to start.
Make the miscellaneous magnificent:
Garlic bread, popcorn, pesto, ratatouille, jambalaya, and putanesco sauce (and maybe even the rim of a margarita glass when ground smaller with mortar and pestle) taste great with lavender salt, while omelet's, casseroles, and sandwiches become provincial treats.
If you ever get tired of Lavender Salt, which is hard to imagine, we also have Rosemary Salt. Both of them are $5 a jar and a great gift
Lavendar Farm
Suggest anyone planning a visit to San Francisco check out the following books by : Dorling Kindersley
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