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Wild Leek Salt

Wild Leek Salt

Apothecary Bois
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60 g | 2 oz

A blend of 50% pink Himalayan salt, and 50% foraged wild leeks (i.e. ramps). The leeks have been carefully dehydrated and ground to preserve maximum flavour. Please note I only harvest one leaf from every 20 plants, and never remove the bulbs from the soil to ensure there are wild leeks in the future.

Ten percent of all sales of our Wild Leek Salt will be donated to O:se Kenhionhata:tie Land Back Camp located in Waterloo, Ontario.

wild foraged Allium tricoccum (Wild Leek) leaves, Himalayan pink salt

Best used as a finishing salt to add extra flavour to any savoury dish, or as a rub for meat. I use wild leek salt on steak, roast chicken, potato salad, macaroni and cheese, on omelettes, and even on the rim of a Bloody Mary.