Spruce Tip Salt

Spruce Tip Salt

Made with hand-foraged spruce tips and sea salt, this seasonal blend delivers a bright burst of citrusy pine flavor that tastes like spring in the mountains. Use it as a finishing salt on vegetables, steaks, fish, eggs, popcorn, or even cocktail rims. A little goes a long way in adding a fresh, woodsy flavor that connects every dish back to the forest.

Spruce Tip Salt

Spruce Tip Salt

Mackenzie Paranto

Prep Time

15 minutes

Category

Seasoning

Made with hand-foraged spruce tips and sea salt, this seasonal blend delivers a bright burst of citrusy pine flavor that tastes like spring in the mountains. Use it as a finishing salt on vegetables, steaks, fish, eggs, popcorn, or even cocktail r...

Ingredients

  • ½ Cup fresh spruce tips, papery sheaths removed

  • ½ Cup flaky sea salt

Directions

  1. Rinse 1/2 cup fresh spruce tips, papery sheaths removed and pat completely dry with a paper towel. Any moisture will cause clumping. Remove any tough or brown bits.

  2. Combine the spruce tips and 1/2 cup flaky sea salt (such as Maldon or fleur de sel) in a food processor. Pulse 10–15 times until the tips are finely chopped and worked into the salt. The mixture will turn pale green. Don't over-process into a paste — you want texture.

  3. Spread the mixture in a thin, even layer on a parchment-lined baking sheet. Let air-dry at room temperature for 12–24 hours, stirring occasionally, until fully dry and crumbly.

  4. To speed things up, dry in an oven at 170°F (75°C) for 45–60 minutes, stirring halfway through, until the salt is dry and no longer clumping.

  5. Transfer to an airtight jar. The salt will keep at room temperature for up to 6 months. Use as a finishing salt — sprinkle on at the end of cooking.
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