Herbal salt in a ceramic pot

Herb salt with a whole bunch of Alpine herbs

The herb salt from Essenz der Alpen is a pan-boiled Alpine salt from Hall in Tyrol, generously mixed with savory, sage, thyme, rosemary, and other herbs. A crunchy seasoned salt that tastes like a whole herb garden – ready-mixed in an 80 g ceramic pot.

Herb salt is the most aromatic salt from Essenz der Alpen, a non-iodized Alpine salt that Johanna Jenewein combines with a whole handful of herbs in the Tyrolean pan-saline. Savory, sage, oregano, thyme, lovage, rosemary, and marjoram meet onion and garlic, finely tuned to create a Mediterranean-Alpine seasoning. You can save yourself the effort of making herb salt yourself; half your spice cabinet is already in this pot. This way, you get the taste of an entire herb garden without having to open seven different sachets.

Like an herb garden in a pot

It immediately smells of a garden, tastes strong, savory, and aromatic, and even has a bit of crunch from the crispy herb pieces. A salt that, as soon as you open it, smells like a vacation, like the south, right in your kitchen.

When you open it, the scent of rosemary, thyme, and sage greets you, followed by the hearty depth of onion and garlic. The herbs are not ground into dust, but left coarse, so you can see, smell, and feel them in your mouth. This way, every pinch tastes of real herbs, not of artificial flavoring from a packet. That is exactly what you taste immediately. If you love herbs, you don't need to hold back here.

Perfect for Mediterranean cuisine

This herb salt loves Mediterranean cuisine, from oven potatoes to tomato sauce to grilled vegetables and focaccia. It is at home wherever herbs belong, and a pinch is enough for plenty of flavor.

Roasted potatoes and oven vegetables, tomato sauces, mozzarella, or a spoonful in quark and dips bring out the herbs most clearly. A roast chicken, a vegetable soup, or simple pasta with oil also get an immediate Mediterranean character with it. If you need a pure base, use the Alpine salt, and for the daily seasoning duo, the salt and pepper. You can find more varieties among our salt specialties.

Pan-boiled salt with herbs from the mountain kitchen

In the small pan-saline in Hall in Tyrol, Johanna Jenewein has been boiling Alpine natural brine and mixing it with dried herbs since 2020.

The base is 89% non-iodized Alpine salt from uncontaminated Tyrolean brine, skimmed and dried by hand. Added to this is a mixture of savory (a good 3.8% of it), sage, oregano, thyme, lovage, rosemary, and marjoram, plus onion and garlic. Everything is free of anti-caking agents and artificial flavors. This exact mixture would cost you half a spice rack at home.

The result, some 5 years after the first boiling attempts, is a herb salt that tastes like a summer meadow and mountain kitchen at the same time. Searching for the special in tradition and seasoning in a new way is her drive, emphasizes Johanna. Anyone who has used it once will rarely reach for bland table seasonings again. A whole kitchen in one little pot.

The crispy pieces provide texture

Sprinkle the herb salt towards the end of cooking or directly onto the finished dish, then the herb aromas remain at their most vivid. The crispy pieces also give salads and dips a bit of texture, so feel free to be generous. Fried potatoes with a little garlic hardly need any further seasoning alongside it. It also brings joy over fresh farmhouse bread with olive oil.

Store in a dry place and keep well closed so everything remains aromatic; the empty ceramic pot can then be used as a storage jar or small baking mold. It is a lovely gift for anyone who enjoys cooking Mediterranean style – a pot full of summer for your kitchen that is always well-received as a gift. More at Essenz der Alpen.