Ground ivy

Ingredients for 1 servings:

• 2 handfuls of ground ivy, leaves
• 50 g salt, preferably coarse, e.g. sea salt

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 35 minutes

Grind the leaves with the coarse salt in a mortar or blender (only switch it on briefly so the mixture doesn’t get warm!) until you have a rather coarse mixture similar to moist, green sand. Spread this moist mixture on a baking tray lined with baking paper and dry it at around 35°C (definitely no more than 40°C), stirring frequently. For me, it took about 25-30 minutes, but this depends very much on the water content of the ground ivy, how thickly you spread the mixture on the tray, and how often you turn it. If the air is quite warm and dry, you can also air-dry the mixture, but this can take a good two days. If necessary, finely grind the dried seasoning salt again in a mortar or blender and bottle it, or coarsely put it in a salt mill. Ground ivy tastes/spices quite bitter-aromatic, almost a little peppery, promotes digestion and goes well with pork, vegetable dishes, potato dishes, pasta, egg dishes, fish, etc. Tip: Ground ivy is sometimes also called ground ivy, earth ivy, broom vine, thunder vine, blooms purple-violet in spring and is botanically called Glechoma hederacea.