Pick 20-30 nasturtium flowers and leaves. Choose healthy, vibrant blooms free of damage.

Rinse gently under cold water to remove any dirt or bugs. Pat dry thoroughly.

Dehydrate the flowers and leaves using one of the following methods:

Oven method: Bake at 120°F / 50°C for 4-7 hours, checking frequently - every oven is a little different

Dehydrator method: Dehydrate at 150°F / 60°C for 5-6 hours

Once fully dehydrated, blend in a food processor or spice grinder until completely ground.

Measure your ground nasturtium - you want a minimum of ¼ cup.

Mix ¼ cup ground nasturtium with ¼ cup flaky sea salt. The ratio is 50-50.

Transfer to a clean jar with a lid. Store in the pantry for up to 6 months.