Kinfolk Herbal Infusions Workshop Pt I: Satsuma Herb de Provence Salt & Saffron Lavender Honey




Kinfolk Herbal Infusions Workshop // Chattanooga, TN


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Bright, earthy, and complex, this salt is great for everything from that pinch of salt in baking to fish, chicken, pork, and even beef. I pretty much use it for everything when I have it on hand. And aside from it’s wonderful culinary properties, it’s also a highly protective salt imbued with both energy & peace, making it a perfect gift for those dear to you.


  • 2 cups kosher or flaky sea salt
  • 1/3 cup finely minced rosemary
  • 1/3 cup finely minced sage
  • 1/3 cup finely minced thyme
  • 2 Tbsp fennel seeds ground
  • 1 1/2 Tbsp dried lavender ground
  • zest and juice of 4 satsumas can substitute clementine, orange, any citrus

For Saffron Lavender Honey

  • 2 cups good honey
  • 1 tsp saffron threads
  • 1/3 cup dried lavender buds
  • pinch of salt


  • Heat oven to lowest temperature possible.
  • In a large bowl mix all ingredients except juice to thoroughly and evenly combine, making sure to break up any clumps of zest that might form. Stir in juice thoroughly.
  • Spread salt on a sheet pan lined with parchment or a silpat (I use a silpat).
  • Dry salt in oven stirring occasionally until bone dry to the touch, about 1-2 hours.
  • Store in an air tight container once cool.

For Saffron Lavender Honey

  • In a medium sized pot heat the honey over medium-high, stirring occasionally, until very hot but no boiling. Do not boil.
  • As soon as the honey begins to simmer remove from heat, stir in the saffron, lavender, and pinch of salt.
  • Cover and let steep until completely cool, 3-4 hours. Stir occasionally. I like to let it sit at least over night, but you can store it with the saffron and lavender in it even longer to make it stronger. So I’d say steep according to taste.
  • Once cool, if you taste it and it’s to your liking you can then strain it through a fine mesh sieve and store it in an airtight container.


Drying time will vary depending on how much juice you added, just stir and bake until dry. Recipe can be doubled, tripled, etc as desired but you might need to dry in batches. Too much of it on the sheet tray will make drying difficult. If you’re interested in the imbuing of herbal salts with the traditional metaphysical properties of the herbs, feel free to contact me!