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Dried · From Bladwijzer

Pine needle salt

Updated on 9 October 2026

• Makes: ± 1 small jar of 150 ml
• Time: 20 min + 1 hr drying
• From: Scots pine

Ingredients

• 2 handfuls of fresh Scots pine needles (± 30 g)
• 120 g coarse sea salt
• 1 teaspoon black peppercorns (optional)
• 1 teaspoon dried thyme (optional)

Method

1. Pick fresh, green needles from a Scots pine you can identify with certainty (never yew). Cut the needles free from their brown bases and pat them dry.
2. Blitz the needles with half of the salt in a blender or food processor to a fine, green salt.
3. Crush the peppercorns coarsely in a mortar and stir them into the mixture with the rest of the salt and the thyme.
4. Spread the mixture thinly on a baking tray lined with baking paper and dry it for 45–60 minutes in an oven at 80 °C with the door slightly open. Stir halfway.
5. Leave to cool completely. Blitz or grind the salt briefly once more and sieve out any coarse pieces of needle.
6. Fill a clean, dry jar and close it tightly. Use sparingly on roast potatoes, lamb, grilled meat or roasted vegetables.

Storing: A year in a tightly closed jar, dry and dark. Use it like flaky sea salt and start with a pinch.