– September 21, 2017

Trending: Veggie Salts

These savory crystals are spicing up meals at in-the-know restaurants.

At a recent dinner at Blue Hill at Stone Barns, the upstate New York restaurant that’s basically the dictionary definition of farm-to-table, a bread plate is accompanied by a curious bowl of tiny green crystals. “Arugula salt,” the waiter explains—a combo of dehydrated, ground arugula and traditional salt.

Adding herbs or veggies to salt not only amps up the flavor; it also slashes the amount of sodium per serving. (Easy math: If you fill your shaker with a 50/50 mixture of salt and dehydrated veggies, that’s 50% less sodium per shake.) The home cook’s version of veggie salt is also super easy to make. Jennifer Burns Bright of food blog Culinaria Eugeniuswho makes salts out of carrots, beets, celeriac, mushrooms and more, explains how:

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