Pluck the individual florets from the chive flower heads and rinse gently under cold water. Pat completely dry - any remaining moisture can cause the salt to clump, so take your time. You can also leave them out to air dry overnight.

Combine the dried blossoms and flaky sea salt in a bowl. Toss gently until the purple is evenly distributed throughout - it's as much about how it looks as how it tastes.

Spread the mixture in a single layer on a baking sheet or flat plate. Leave to air dry at room temperature for 1 to 2 days, until the blossoms are completely dry.

Transfer to a small jar or salt cellar. Use as a finishing salt on everything (and we mean everything). Store in a cool, dry spot for up to several months.