It is easy to wonder what to do with this salt, but once tried, you may find it more useful than unusual, more tasty than tricky, and as versatile as the herb that seasons it. A delicious accompaniment to meats, garlic bread, ratatouille and pesto, whilst omelettes, stews and sandwiches become provincial treats. As a general guide, if it tastes good with rosemary, it is probably good with lavender salt.
France
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