Kiwi Gardener

Nasturtium Salt



• 2 handfuls nasturtium leaves

• 1 cup rock salt

• 1 tsp lemon zest


1. Rinse leaves (checking for bugs) and dry.

2. Blitz all ingredient­s until leaves are broken down.

3. Dry out using a dehydrator on low for about three hours (or in the oven on very low heat, say 120°C, until dried out). 4. Blitz to break up any lumpy bits.

5. Store in a lidded jar.

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