we’ve harvested nettles for the nettle seed salt. not all nettles are suitable. nettles have female and male seeds. the male are small and unusable, because they don’t taste as nice. the female seeds are larger, and we use these for our salt. i grind the seeds with the salt with a mortar, the seeds break down
and the salt takes on their essence. it demands a lot of patience and strength until the nettle sea salt has been fully ground down. when everything has been completely mixed together, the salt is a bit damp as a result of the fresh nettle seeds. therefore it’s important to allow the salt to dry on a plate. afterwards the salt is ground again.
then it’s put into a beautiful glass and we have a healthy nettle salt for seasoning.