Wild rose salt is a beautiful, floral, and super tasty pink salt made from wild rose petals and flake salt. It is very simple to make and the salt stays good for a long time. Use wild roses from a non-polluted area and inspect each petal for insects. The Latin name of the wild rose is “Rosa Rugosa”, which in my opinion is the best wild rose to use for optimal taste and appearance.
Wild rose salt can be used on a poached egg, in a salad, on meat, fish, or on grilled vegetables.
Wild Rose Salt
- ½ cup (1 dl) fresh rose petals, densely packed
- ¾ cup (2 dl) flake salt
- Place rose petals and flake salt in a food processor or blender. Process until you get a pink rose salt, and the rose petals are mixed well with the salt.
- Spread out the rose salt on a baking sheet lined with parchment paper.
- Dry in the oven at 120 degrees Fahrenheit (50 degrees Celsius) hot air for 3 hours. Stir every half an hour.
- Place the dried wild rose salt in a sealed jar.