A simple technique to better tasting meals
I started making these herb salts on our North Devon farm after noticing something odd.
Even when I followed recipes properly, people still reached for salt at the table.
That’s when I realised the issue wasn’t the cooking, it was when the salt was added.
Salt works best when it melts into a dish while it cooks, not when it’s sprinkled on afterwards.
So we began growing our own herbs and blending them with sea salt milled to dissolve properly in the pan so flavour develops inside the meal, not on top of it.
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Why We Mill the Salt
Most sea salt is too coarse for proper cooking.
We mill every batch so it melts quickly in the pan, spreading evenly through the dish instead of sitting on the surface.
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How We Prepare the Herb
Before blending, the dried herbs are gently bruised to release their natural oils.
Those oils soak into the salt so flavour carries through the whole meal as it cooks.
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Made in Small Batches on the Farm
Every jar is milled, blended and packed here in North Devon so we can control texture, freshness and flavour from start to finish.
Why the Farm Comes First
These salts begin in the soil.
My father is the expert gardener (as well as former UK Royal Marine) and taught us to prepare land properly before expecting anything from it.
So the herbs are grown slowly and harvested for flavour, not speed.
That care carries through into every batch we make.
People often assume seasoning starts in the kitchen.
For us, it starts outside.
I started Broomhill because I wanted home cooks to enjoy food that tastes the way it should, full of life, flavour, and balance.
Our salts are blended in small batches on our farm, packed by hand, and made for real cooking.
I think you’ll taste the difference from your first pinch.
— Colin, Founder
These 6 salts make cooking so much easier.
No matter what meal, just pick a herb flavour and add a pinch for instant flavour.