Fresh & Homegrown Garlic + Fresh & Flavorful Herbs + Un-refined Gourmet Salt = Superior flavor, remarkable health benefits, & one of a kind meals. So let’s get going!
How do we make our garlic herb salt well let’s start with the salt we get our salt from the San Francisco Salt Company their gourm salts have wonderful flavor are high in Mineral content and contain no anti-caking agents or additives we generally use a blend of Pacific Sea
Salt red monreal French gray and Himalayan pink salt we don’t have to search high and low for Quality garlic and herbs because we grow them now we’re not certified organic but we grow all of our herbs and garlic using organic practices why is this important because imported garlic
Is bleached fumigated and treated with growth Inhibitors I encourage you to do your own research on imported garlic it will likely cause you to think twice about the garlic you purchase I’m a fan of doing what you can to improve what you put in your body so I stay clear of
Imported garlic and products that use imported garlic I started growing my own garc garlic years ago and as they say I never looked back I begin the process of making our garlic herb salt by infusing and drying the salt with our freshly G harvested garlic and lots of it once
That step is completed it’s a matter of adding our homegrown and dehydrated herbs there is one ingredient besides the salt of course that I don’t grow and that is the onion powder right now I don’t have space to grow enough onion onions to powder so I purchased an
Organic onion powder the end result is an outstanding and versatile salt and Herb blend that will end up being your go-to all-in-one seasoning use it on Avocado toast potatoes pasta rice poultry beef fish pork and veggies in marinade sauces gravy dressings and salads it won’t disappoint can you make
Your own absolutely and you can customize type of salt and herbs to your liking but if you’re local to the Rapid City area and want to try my garlic herb salt you can purchase it at dandelion Bouquet

1 Comment
I have 3 lbs of fresh garlic at work. I have 3 lbs of peeled in my fridge right now.
What the hell am i supposed to do with it?
Help please.
I dont wanna trash all that wonderfull stuff a way.