• 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.