Sea salt with Spanish Dehesa herbs

The dehesa is Extremadura's characteristic open landscape, with ancient oak trees, herbs, grasslands and plenty of space. Naturvie took inspiration from this aromatic environment and selected four herbs that have belonged to Mediterranean cooking there for centuries.

Oregano provides a warm, savoury base, thyme adds depth, rosemary brings a resinous Mediterranean aroma and mint adds a surprisingly fresh note.

The salt flakes come from the Salinas de Isla Cristina in Huelva, on Spain's south-western coast. The thin flakes provide a light crunch and dissolve differently from fine table salt.

You therefore get salt, herbal aroma and texture at the same time. That is exactly why this seasoning is particularly suitable for adding just before serving.

Naturvie itself recommends leg of lamb and young goat as ideal pairings. That makes perfect sense: rosemary, thyme and oregano are natural partners for roasted meat.

Roast the meat as you normally would and sprinkle the salt flakes over the outside just before serving. This keeps both the flake texture and the aroma of the herbs clearly present.

Good olive oil and this herb salt complement each other beautifully. The oil carries the aroma of the herbs and adds roundness, while the salt flakes provide salinity and texture. Over roasted vegetables, bread, tomato or grilled meat, the combination feels almost effortless.

What makes this Naturvie salt interesting is that you do not have to add salt first and four separate herbs afterwards. One small pinch gives you crunch, salinity and Mediterranean aromas at the same time. With simple dishes in particular, that can make a surprisingly big difference.