Scarborough Fair Salt Blend

Scarborough Fair Salt
The old ballad, ground down to something you can actually cook with.

Parsley, sage, rosemary, and thyme grow within a few feet of each other in the kitchen garden — which is either a coincidence or proof that whoever wrote that ballad centuries ago knew something about how these four plants actually work together. Cut fresh, dried slow, and ground into Himalayan pink salt until the color goes green-gold and the whole jar smells like standing in the bed at harvest.

This isn't a finishing touch that hides behind other flavors. Sage is sharp. Rosemary's resinous, almost piney. Thyme runs earthy underneath both of them, and parsley cuts back through at the end, bright and green. Together they taste like the garden actually does, not like someone's idea of what an herb garden should taste like.

How to use: Sprinkle over roasted vegetables, bread, meat, or soup. Use it the way you'd use any good salt — often, and without ceremony.

Ingredients: Himalayan pink salt, parsley (Petroselinum crispum), sage (Salvia officinalis), rosemary (Salvia rosmarinus), thyme (Thymus vulgaris).

Four plants, one bed, one very old song. Some things don't need updating.

Handcrafted at Elder Creek Farm · Scott County, Indiana.