Wild Garlic Salt from Guérande

Wild Garlic Salt like a walk in a spring forest

The wild garlic salt from L'Atelier du Sel is grey Guérande sea salt, harvested by hand and mixed with dried wild garlic, garlic, and shallots – in organic quality. Ready-to-use seasoning for spring cooking and all year round; not a perfumed table salt with artificial flavorings.

Wild garlic salt from Guérande is the green seasoning blend from the salt workshop L'Atelier du Sel, which also operates under the family name Morel et Le Chantoux. The French call it Sel de Guérande à l'ail des ours – salt with wild garlic, that wild herb you might know from the spring market. Here, it is added dried to grey Atlantic salt, accompanied by garlic and shallots.

On the tongue, it is robust, savory, and spring-fresh: first the mild salt base, then the green garlic tone of the wild garlic, and finally a delicate sweetness from the shallot. The salt remains slightly moist – just as grey Guérande salt should be. Garlic lovers will appreciate the finesse here: aromatic, yes, but never overpowering.

Enjoy it on buttered bread and baked potatoes

Wild garlic salt seasons anywhere garlic is suitable but should appear more subtle: on potatoes, in soups, over gratins, and risotto.

Simply on good buttered bread, it unfolds beautifully on its own – a spring evening needs nothing more. Also magnificent over baked potatoes (at 200 degrees), grilled chicken, or white asparagus with melted butter. And when the pot is a little larger: a pinch of it in the Court Bouillon stock, and the fish soup gets a green accent.

Mediterranean cuisine loves it too – try it over tomatoes with olive oil or in herb quark with jacket potatoes. Fresh wild garlic is only in season from March to May – with it dried in salt, you can bring spring to your plate even in November.

Grey salt with preserved moisture

The base is Sel Gris de Guérande: grey sea salt, which the paludiers harvest by hand from the clay basins in the Mès basin near Assérac every summer – neither washed nor treated.

Before mixing, Gilles and Matthieu dry the salt in their solar dryer, but intentionally not completely: a certain natural moisture is preserved, as it is part of the character of grey salt and carries the wild garlic seasoning particularly well. Guérande salt bears the IGP origin mark – the workshop has been certified since 2014, and the herbs and spices are also organic, controlled by FR-BIO-01.

Uncle and nephew, a craft for generations

L'Atelier du Sel was founded by Gilles Morel and his nephew Matthieu Le Chantoux in 2014 in Saint-Molf, Brittany – the profession of paludier has been passed down through the family here for generations.

No mechanization, no shortcuts: the salt should remain as the sea shapes it, as Gilles and Matthieu emphasize. The two mix the flavored salts in their own workshop in small batches, using organic ingredients – sifted, mixed, and filled by hand in Saint-Molf. The pure fine sea salt in the shaker is the perfect everyday companion – and you can find all the workshop's salts collected under L'Atelier du Sel in our shop.

The supply lasts until the next wild garlic spring

Sprinkle the wild garlic salt over warm dishes just before serving to keep the green aroma lively. Stored in a dry, dark place, the 150g supply will easily last throughout the year – until the next wild garlic spring arrives. Kneaded into soft butter and spread on a fresh baguette, a few teaspoons make the quickest herb butter of the season.

Organic inspection body FR-BIO-01 – EU/Non-EU Agriculture