The cooking mistake we see most often.
It isn't your oven. It isn't your ingredients. And you don't need a new recipe to fix it.
The difference is often simply when you season your food.
↓ Here's the habit that changes it.
Waiting until the food reaches the table.
Many of us cook the meal, taste it, decide it needs something — and reach for the salt.
But good seasoning isn't something you put on finished food. It's something you build into it while it cooks.
Season. Cook. Taste. Adjust.
That's really all there is to it.
Season early
Add a small pinch as your ingredients begin cooking, rather than waiting until everything is finished.
Let heat do the work
As food cooks, seasoning becomes part of the dish instead of sitting on its surface.
Taste and adjust
Taste before serving. Add another small pinch only if the food needs it.
We wanted to make that habit even easier.
Here at Broomhill Farm we grow herbs including rosemary, thyme, sage, basil and oregano.
We dry the herbs and blend them directly with fine, unrefined sea salt. So every pinch seasons and adds herb flavour at the same time.
No complicated technique. No new recipes. Just a better seasoning habit.
- Herbs grown here on our North Devon farm
- Hand-blended in small batches
- Designed to be used while you cook
- No additives or fillers
A small change. A surprisingly big difference.
“Keep making them as wonderful — they have transformed my cooking.”
— Ann Snelling
“Only started using your salts. Tried the dill flavour with a bit of salmon — stunning!”
— Earl Bonnar
“So flavoursome! I have all flavours and they are amazing.”
— Verified customer
The Confident Cook Collection
Three large jars of our farm-made herb salts, plus our digital Confident Cook guide.
- Rosemary, thyme and chilli salts
- Three large 230g jars
- Hand-blended at Broomhill Farm
- Digital seasoning guide included
Available now. Add it to your basket and check out securely.
Made in North Devon · UK delivery
Think of seasoning as part of cooking — not something that happens afterwards.
When all the seasoning is added at the end, you tend to taste the salt itself. When small amounts are added during cooking, the seasoning becomes part of the food.
And when herbs are involved, the heat gives their aromas and flavours a chance to work through the dish too.
Season at the table
Cook → serve → discover it's flat → add salt.
Active Seasoning
Season → cook → taste → adjust → serve.
You don't need to change what you're cooking.
Roast potatoes. Chicken. Tomatoes. Vegetables. Pasta sauce. Steak. Eggs.
Whatever you're making, add a small pinch during cooking. Taste it. Then decide whether it needs anything else.
From our herb beds to your frying pan.
We're The Broomhill Farm Company, a small family business in North Devon.
We grow many of the herbs used in our salts here on the farm, harvest them, dry them and blend every batch ourselves.
Pinch Me began with one simple question: why does food so often need rescuing with salt once it reaches the table?
Changing when we seasoned our own food made the difference. These salts grew out of that habit.
Make seasoning part of the cooking.
Start with rosemary, thyme and chilli — and the short guide that shows you when and how to use them.