Alexanders Salt

You can use this much as you would celery salt, whenever you want a little extra herbal savouriness – traditionally in a Bloody Mary or with hard-boiled quail’s eggs, but also for seasoning chicken or sprinkled over sliced tomatoes for a salad.

Flavoured salts can be made using this method with all kinds of leafy wild herbs. Anything aromatic will work: you could also try ground elder, common hogweed or sweet cicely. Alexanders has a lovely, subtle anise scent (some say it is like myrrh), not unlike celery or fennel, but sweeter and milder.

Use the youngest, tenderest Alexanders leaves you can find. These seem to have the strongest flavour, but they are still quite subtle, so use a high ratio of leaves to salt.