By Amelia Perez
This is the second post in my series of four beauty articles featuring flowers and plants. The tincture, The maceration with salt, The infusion, and The maceration with oil.
I had announced that I was going to publish the article on the infusion, but these days I have been cooking and I have been inspired to touch on the subject of maceration with salt . I love aromatics and their fragrances always suggest a dish with which I can combine them. The salts, on the other hand, transport me to a place: a beach where I have bathed in summer or visited on a cold and windy day in winter.
Fresh gray and aromatic salt. Sage, lemon verbena, mint, thyme and rosemary.
What is salt maceration?
Salt maceration is a process of extracting salt and volatile oils from aromatics. The salt extracts the oils from each aromatic herb. The extraction is completed with heat, to extract the maximum possible its properties. The final product has a series of compounds that transforms a salt into an aromatic compound.
The term maceration is used when it comes to food, aromatic herbs and other products for human consumption.
We are going to need.
- Gray salt (sea salt) or
- Himalayan salt
- fresh aromatics
- container with lid
- knife or processor
Gray salt. Also called Celtic sea salt, it helps restore electrolytes, has alkaline properties and prevents muscle aches. It is extracted in Brittany and its extraction process is more laborious.
Himalayan salt. Increases energy level, regulation of blood pH, reduction of fluid retention and even blood pressure. There are many properties that have been attributed to Himalayan pink salt.
aromatic. Sage, tarragon, rosemary, lemon verbena, thyme, basil, fennel, mint, cilantro and parsley are some of the aromatics that make up our garden. These provide properties to salt.
Having these combinations prepared according to our culinary tastes saves us time and makes the most of the plants in our garden throughout the year.
We fill the processor with the aromatics and salt.
I combine the plants for stews, whether they are meat, fish, chicken or fresh pasta. For baked fish for example; I usually add garlic and lemon zest.
We put the salt in a processor and add all the clean and cut plants. Once chopped, there are several options for drying:
- In a dehydrator for one hour.
- Bake at 60ºC for 30 minutes or until dry
- In the sun covered with a rack for two days and stirring from time to time.
The latter is my favorite and the method I normally use.
The aromatic ones must be finely chopped to achieve a homogeneous mixture.
Once the mixture is dry, pour it into a clean jar. Label with the date, type of salt and introduced aromatic plants, as well as what type of meat it is made for.
During the process, we must let our imagination contribute to the final result.
Depending on the aromatic herbs that we use, the salt macerate can be used to season many stews, vegetables, grilled meats or fish. You could sprinkle this mixture on any type of roasted meat, fried eggs or potatoes, and even on hot buttered bread. There are many ways to use it in the kitchen this winter. I love tarragon for coconut milk chicken. Rosemary, thyme and lemon zest for roasting red meat, and endless recipes for your favorite herbs.
They provide a rich flavor by enhancing our dishes with the properties of the plants used together with the minerals of a sea salt. A way to preserve and continue using your favorite herbs out of season.
Experiment and mix and match scents to your heart's content to end up with several jars which I recommend labeling.*
A bath of flavors.
Some may wonder, "What does this have to do with cosmetics?" The answer is easy. The macerated salts can be thrown into the bathroom to enjoy an aromatherapy session, allowing our senses to absorb the aromas and our skin to nourish itself with its properties.
Enjoying a product made by oneself with ingredients from our own garden is a total satisfaction. I recommend it. Steal a moment from the agenda to indulge yourself with a salt bath accompanied by a glass of good wine. Of course, try to choose the salts that do not contain garlic! 😂
* If the salts are going to be used for bathing, we recommend avoiding the use of glass.
This recipe does not contain harmful products, so I recommend doing it with children so that they can stimulate and train their olfactory sense and recognize the authentic aromas that come from nature.
I wait for you in my next post: The infusion