The Search for Salt: Coltsfoot Galloping to the Rescue?

Recently we wrote about Suzanne’s investigation of coltsfoot as an alternative source of salt, which Suzanne needs for flavouring and preserving over the next year. Well, Suzanne tried it. It was like magic!

If you taste a fresh or a dried coltsfoot leaf, it really doesn’t have much taste — perhaps a fine hint of celery flavour. But if you burn it, the resulting ash tastes salty! Admittedly it’s a smoked salt taste, but definitely salty.

It may look like the opposite of salt, but burnt coltsfoot ash has a definite salty flavour. Photo by Suzanne Crocker.

Suzanne tried mixing the burnt coltsfoot in with foods during preparation and unfortunately the salt taste didn’t really transfer, but when sprinkled on top it works – as long as the coltsfoot ash touches your tongue. So it looks like Suzanne’s family will be shaking on the coltsfoot ash this year!

The experiment with mineral salt licks is also in the works, so we’ll be reporting back on that soon as well.

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