Antoniewicz - Baldmoney Salt (Bärwurzsalz)

Almost everyone knows Baldmoney or Bärwurz as a high-proof specialty from the Black Forest or Bavaria. The subalpine plant is at home all over Europe. It is used as a herb in the Scottish Highlands. The fine dill-like foliage and the subterranean plant parts have a strong and hearty taste that z. B. goes well with chives in herb quark. In herbal mixes, it supports the typical alpine hay aroma as a coating for creamy semi-hard cheese. For our Baldmoney Salt, we dry blossoms and greens that are harvested by hand in wild flower meadows. We make sure to leave enough Baldmoney plants to ensure natural sowing. The gentle drying and the gentle chopping without generating heat ensure the strong, chewy and intense aroma of our salt. We recommend it with vegetables, in salads, with scrambled eggs or with butter with fresh jacket potatoes.