When you think of fleur de sel, the first thing that comes to mind is a flower of salt with a little sprinkle of fleur de sel attached to it. This beautiful flower of salt has been a symbol of France for centuries, and is often displayed at wedding ceremonies and various other occasions. It has been a popular symbol for royalty in Europe throughout the centuries.
Only a tiny pinch should ever be used in cooking or raw food. If you have fleur de sel on your bouquet it will create an electrical charge, which is actually good for your skin. It can help to reduce sun sensitivity, as well as reduce swelling and pain. Flower of Salt has also been used in some medicinal remedies to help relieve nausea, as well as help to settle fever and other sickness symptoms. Fleur de sel was used by both royalty in France and England, and continues to be a part of rituals and medicine to this day.
The flower of salt also comes in a variety of colors, each signifying the season in which they are available. Red for summer, pink for spring, white for autumn and sage green for winter. Each salt crystal represents a different season, which gives chefs an excellent assortment of choices when preparing dishes. Most chefs use fleur de sel salt in their cooking, and because it is so versatile and available in such a wide variety of colors and shapes, most cooks can find a way to incorporate it into their menus.
In the United States, fleur de sel is harvested from a variety of high quality salt ponds throughout the northeast. These ponds are maintained by the National Oceanic and Wildlife Service and the U.S. Army Corp of Engineers. The harvesting and preservation process of fleur de sel takes place in two stages. The first stage involves removing all the leaves and stems from the fleur de sel flowers, then carefully gathering all the salty leaves and rind, then crushing them to create a coarse powder.
The second stage involves the extraction of the soluble salt from the ground and crystallizing the salt into a fine powder. This salt, which is now known as Himalayan salt, is then used in many forms, both as kitchen countertop salts and salt blocks for showerheads and toilets. Himalayan crystal salt is also used in high end cookware. The flower of salt has a dual purpose. Not only does it add flavor to food, but it also deodorizes the cooking area.
In southern France, the flower of salt is often harvested in a less harmful manner. Many farmers there grow traditional salt herbs like rosemary and thyme along with salt blocks made from ground seaweed. The harvesting methods for these plants have evolved over the centuries with some farmers preserving the plants by drying them or grinding them down to powder, while others have chemically treated the plants to make them deodorized.
The flower of salt has come to represent southern France’s culinary culture. Both the white and salty varieties are popular and both are salty enough to use in meals. It is not unusual to find both versions of the flower of salt on the menu, or to find several restaurants using both forms of this salt in their menus. In fact, many francese chefs pride themselves on their ability to create dishes using this beautiful salt.
The flower of salt also makes an excellent artisan product. Many people are happy to buy it as a collector’s item and use it in table settings or to sprinkle on various dishes. They are also beautiful enough to use as wedding favors. The variety of uses that this beautiful salt has is limited only by the creator’s imagination. For chefs and cooks, the flower of salt makes a fine collectible, while the flavor and delectable texture is irresistible for those who enjoy experimenting with new tastes.