A sprinkle here, a dash there, a white plate dotted with colourful granules – finishing salts are a beautiful addition to any dish, especially when you make them yourself.

Last January I was given some flavoured sea salts from Sea to Sky Seasonings, a mouth-watering array that, naturally, I used as soon as possible. They heightened and complemented the existing flavours in the foods I added them to, and provided a hint of colour to otherwise uninspiring dishes.

Recently, I got it in my head that I should make some salts of my own, in flavours that I’ll use often. I immediately turned my apartment into a strongly scented, salty assembly line; sheets of parchment here, jugs of salt there, little flecks of citrus zest everywhere. The mess was worth it, the end result is stunning.

I packaged much of the finished product in small jars and gave them away as gifts, with little notecards explaining how to use each little canister of salt – giving examples of where it will taste best.

I really should have kept more for myself…

Citrus Salt
Makes a generous 1 ½ cups

Use this salt on grilled seafood or chicken, or sprinkle over steamed vegetables. It also makes a great alternative to plain salt on the rim of a cocktail, or lightly sprinkled on rich chocolate desserts

Ingredients:
1 ½ cups coarse, good quality sea salt
Zest of 1 lemon, 1 lime, 1 large orange

Instructions:
1. Preheat oven to 200 degrees Fahrenheit and line a large cookie sheet with parchment paper.

2. Combine salt and zests in a food processor fit with a blade attachment and pulse about 10 times, or until the zest is evenly distributed and the salt takes on the citrus colours. Spread the mixture on the prepared cookie sheet and place in preheated oven. Stir after 10 minutes, and then bake for another 10 minutes. Let cool at room temperature for 1 hour before storing in an airtight container.

Rosemary-Lavender Salt
Makes a generous 1 ½ cups

This salt tastes best on hearty meat dishes, like grilled or roasted lamb, beef, pork, or chicken. It’s also delightful when added to garlic mashed potatoes or sprinkled over roasted vegetables.

Ingredients:
¼ cup rosemary leaves
1 heaping tablespoon dried culinary lavender
1 ½ cups coarse, good quality sea salt

Instructions:
1. Preheat oven to 200 degrees Fahrenheit and line a large cookie sheet with parchment paper.

2. Combine rosemary and lavender in a food processor fit with a blade attachment and process on low for about 10 seconds, or until the mixture is finely chopped. Add the salt, and pulse about 10 times, until the mixture is evenly combined and the salts take on the green colour from the rosemary. Spread the mixture on the prepared cookie sheet and place in preheated oven. Stir after 10 minutes, and then bake for another 10 minutes. Let cool at room temperature for 1 hour before storing in an airtight container.

Roasted Garlic Salt
Makes a generous 1 ½ cups

This is the most versatile of the three salts, as it is fantastic when added to anything you’d like to add garlic to – meat, vegetable, or pasta dishes – or as a finishing salt on sauces or dips, like Bolognese sauce or hummus.

Ingredients:
1 head of garlic
2 teaspoons extra virgin olive oil
1 ½ cups coarse, good quality sea salt

Instructions:
1. Preheat oven to 400 degrees Fahrenheit. Slice about 1 centimetre (about 1/3 inch) off the top of the head of garlic and place, cut side up, on a large square of aluminum foil. Drizzle with olive oil, wrap tightly in foil, and place on a small baking sheet. Bake for 30-35 minutes, or until the garlic cloves are tender.

2. Unwrap garlic, and let cool for about 10 minutes; meanwhile, reduce oven temperature to 200 degrees Fahrenheit and line a large cookie sheet with parchment paper. When the garlic is cool enough to handle, squeeze it into the food processor and discard skin. Process on low speed until the garlic is mostly broken up, and then add the salt. Pulse until the garlic is incorporated evenly into the salt, and then transfer to the parchment-lined cookie sheet.

3. Bake in the preheated oven for 30 minutes, removing the mixture every 10 minutes to stir. Afterward, use a large wooden spoon to break up any clumps of salt, and then cool for 1 hour before storing in an airtight container.