The best time to harvest sea salt is in summer; the hotter the climate, the faster the water will evaporate.
Pass the seawater twice through a sieve lined with muslin (cheesecloth) to remove any sand or unwanted particles. Pour the seawater into two large trays and leave in a place where there is plenty of sunshine until all the water has evaporated, about 1 week depending on the temperature. Scrape the salt crystals into an airtight jar and store until needed. Alternatively, you can boil the seawater in a saucepan until all the water has evaporated to produce the salt, although this technique doesn’t result in nice salt flakes like the one above.
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