Lavender Herb Sea Salt

Crush the dried lavender flowers in a mortar or blend very finely with an immersion blender.

Mix 200 g of fine-grained sea salt thoroughly with the finely crushed lavender flowers and the rosemary, marjoram and lovage.

Pour the mixture into a clean jar with a screw lid and close it tightly.

Let the jar rest for 8 to 10 days in a dark, not too warm place; then the lavender-herb sea salt is ready to use.

Use to season lamb, grilled dishes, salads and sauces.