This recipe is an excerpt from the article “Nettle + Mushroom Salt” by Harmonie O’Loughlin featured in the Autumn Vol 4 | Issue 14 | 2025 edition of Botanical Anthology. To learn about the benefits of the ingredients in this salt blend, check out the entire article in the magazine! Our herbal magazine, featuring remedies, recipes and projects with plants for the autumn season, can be purchased as a digital version here and as a printed version here.
Herbalism doesn’t need to live in a tea or tincture remedy. It can be layered into your daily life through the foods you eat. Herbal salts are a savory, flavorful way to incorporate nutritive plants into your diet. This multi-purpose finishing salt helps get another layer of those powerhouse plants on your plate. Sprinkle it over eggs, potatoes, and grains with butter, or it works well on meat and vegetables, too.
Nettle + Mushroom Nutritive Salt Materials
- 3 tbsp nettle, powdered
- 3 tbsp sea or pink salt
- 3 tbsp mushroom blend, powdered (see below)
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
Nettle + Mushroom Nutritive Salt Method
Mix all ingredients.
Bottle in an airtight container.
Mushroom Blend Materials
- 4 tsp shiitake, powdered
- 3 tsp chaga, powdered
- 2 tsp reishi, powdered
Mushroom Blend Method
Mix all ingredients.
Bottle in an airtight container.
Notes
Nettle, shiitake and small bits of chaga can easily be powdered in a spice grinder or Vitamix. Pass through a fine mesh sieve to remove fibrous particles.
Reishi is a bit more difficult to grind, so there will be bits of mushroom in your blend. If you prefer a smooth texture, purchase it pre-powdered.
Harmonie is the homesteading mama maker behind Flora’s Feast Botanicals who explores plants through her garden and in her kitchen and home apothecary. Check out her blog on www.florasfeast.com and on social media at @florasfeastbotanicals
