Salt Flower: Natural Wealth and Tradition

Salt flower is the noblest form of salt that exists and is the first salt we harvest. It forms a thin, fragile crust of delicate crystals that float on the surface of the water. If the salt flower is not harvested within a few hours, it falls to the bottom of the basin, and the crystals begin to grow into traditional salt.

The salt flower differs from other salts in its mineral structure, crystal shape, and delicate taste. Because of such delicate crystals, it melts very quickly in the mouth.

Formation of the salt flower

It forms on the water’s surface when it is very hot in the summer and evaporation is very strong. It forms very little. The easiest way to compare it is to a thin layer of ice that forms on the top of the water.

With stronger wind or other factors that ripple the water surface, the salt flower quickly sinks and cannot be harvested anymore.

Challenges of harvesting the salt flower

It is collected in a traditional way – by hand with a wooden tool. Very carefully and slowly, it is scraped just below the water’s surface, thus capturing these delicate crystals. Even with the movements during harvesting, we ripple the surface so much that the surrounding crystals of the salt flower immediately sink It takes a lot of effort and some practice.

In addition, time is a driving force on the salt field. The salt flower is harvested late in the afternoon, at the same time as we harvest salt. Since we have to harvest the salt flower before the salt itself, we have to hurry very much, but at the same time, the movements must be slow and cautious. In short, we are limited by time since we have to hurry with the salt harvesting so that we are not caught by the late hour.

We harvest salt until around 21:00h, and if the season is more intense, the harvesting can stretch until 22:00h. Due to the heat and the intensity of the sun, we cannot start earlier. One reason is that the body wouldn’t endure it, and the other reason is the base of the pool. With the high temperature, the sediment at the bottom of the pool softens even more. So we wait for it to cool down a bit, or for this most intense heat to subside.

The work of saltworkers

From the beginning to the end of the season, the salt worker must be present in the field every day, all day long. Work takes place from early morning hours (6 am – 7 am) to late evening hours (9 pm – 10 pm). If the season is long, the day already shortens, and sometimes salt is collected with a miner’s lamp on the head, as it is already dark at that time.

Water must touch the pool several times a day, mix, monitor the level, clean the pool,… For every kilogram of salt, the salt worker manually moves it 3 times – first, the salt must be gathered at the edge of the basin, then it must be loaded onto a cart with a shovel, and finally, it must be spread onto the draining area in the same way. Through the saltworker’s shoulders, elbows, and back, this way, every season, from 150 to 300 tons of salt pass, which always leaves consequences.

Hence, Piran salt is somewhat more expensive due to its quality, rarity, manual production, and traditional extraction methods, but worth every cent because of its quality and unique taste.

Salt Flower – Gentleness and Unique Flavor

Salt Flower is collected on the salt field in a box measuring 1x1x1m. The salt flower is drained in a covered container. Every time we open the box, an indescribably pleasant and gentle rose scent spreads from it. The scent comes only from the salt flower.

With a pinch of salt flower, dishes are enhanced at the end, when they are already prepared. With its special touch, it will enhance both meat and vegetables, as well as desserts. A pinch of salt flower on chocolate mousse or caramel ice cream will be a delightful addition. The crystals are exceptionally delicate in structure and taste. That’s why they will quickly melt in the mouth, adding a gentle and pleasant touch of saltiness.

In the salt fields, it gets very hot during salt harvesting. Salt workers lose a lot of fluids and minerals through sweating. At some point, we can’t even drink water anymore because it doesn’t quench our thirst. In reality, it even washes us out more, and drinking water literally resists us. That’s why salt workers add some salt flower to the water during work. With such enriched water, we can once again quench our thirst and replenish lost electrolytes and minerals. I would recommend the same to all athletes – both recreational and professional – add a pinch of sea salt to the beverage you usually prepare for hydration.

Sea salt flower ‘Fleur de S.OLIA