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    Wild SaltWild Salt
    Wild Salt
    Wild Salt

    Wild Salt

    $8.00

    50g

    We start with high quality fine sea salt and cure it with fresh harvested White Spruce (Picea glauca) tips. We then combine it with garlicy Wild Leek (Allium tricoccum) leaves and peppery Sweet Gale (Myrica gale) catkins to create a most unique true northern spice mix that you won’t find anywhere else. Use this fine ground spice mix as a finisher on all your savory dishes such as eggs, meats, cooked vegetables. Also makes an amazing spice for popcorn!

    Ingredients: sea salt, wildcrafted spruce tips, wild leek & sweet gale.

    Wild Salt comes in a 2 oz glass jar. Kept in a cool, dry place it will keep for a year.

    1-2 weeks for shipping
    Free Shipping over $100.00

    Maker

    Laura is a community herbalist, and focuses her formulas on safe and effective remedies to maintain health and vitality. Her herbal education came both from incredible herbalist mentors and the wealth of knowledge to be found in books and through online courses, with lots of experimenting, some grand successes and learning opportunities in her failures.

    Learn more about Laura Gilmour – Wild Muskoka Botanicals

    Wild Salt & Vinegar Kale Chips

    1 large bunch of kale

    2 tbls Wild Leek Vinegar

    1 tbls Olive Oil

    1/2 Wild Salt

    Preheat oven to 350 degrees F.

    Wash and dry kale leaves. Using a knife, separate the green kale leaves from the thick ribs, and discard the ribs. Cut or tear the kale leaves into your desired size of chips, knowing that they will shrink a bit while baking.

    Combine the kale leaves, vinegar, oil and 1/4 teaspoon of salt in a large bowl. Then use your hands to toss and massage the kale for 1-2 minutes until it is soft and slightly darker.

    Spread out the kale in a single layer on a parchment-covered baking sheet (or two). Then sprinkle on the remaining salt. Bake for 7-10 minutes, or until the kale is crunchy and no longer soft. Remove and serve immediately, or store in a sealed container for up to 1 week.

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