Skip to Content
About
About Shannon
Charitable Foundation
Newsletter
Recipes
Events
Classes & Dinners
Private Events
Stories
Media
News & Press
Dish it Out Podcast
Podcast Apperances
Contact
Chef Shannon Smith
0
0
Shop
About
About Shannon
Charitable Foundation
Newsletter
Recipes
Events
Classes & Dinners
Private Events
Stories
Media
News & Press
Dish it Out Podcast
Podcast Apperances
Contact
Chef Shannon Smith
0
0
Shop
Folder: About
Back
About Shannon
Charitable Foundation
Newsletter
Recipes
Folder: Events
Back
Classes & Dinners
Private Events
Stories
Folder: Media
Back
News & Press
Dish it Out Podcast
Podcast Apperances
Contact
Shop
Shop Herb Salt from Colima, Mexico
https://vimeo.com/884474981?share=copy Image 1 of 5
https://vimeo.com/884474981?share=copy
0M1A9861.jpg Image 2 of 5
0M1A9861.jpg
5R1A9126.jpg Image 3 of 5
5R1A9126.jpg
5R1A9145.jpg Image 4 of 5
5R1A9145.jpg
0M1A1473.jpg Image 5 of 5
0M1A1473.jpg
https://vimeo.com/884474981?share=copy
0M1A9861.jpg
5R1A9126.jpg
5R1A9145.jpg
0M1A1473.jpg

Herb Salt from Colima, Mexico

$10.00

Raffaella Tori, my friend in Bologna, Italy once told me that at the end of every summer she collects fresh herbs from her garden and blended them into salt to use in her cooking throughout the winter. Since learning this great tip I’ve been making herb salt with the herbs from my own garden. And since I visited the salt pans in Colima, Mexico this year, I’m blending my herbs into this special sea salt for the ultimate seasoning. There are so many ways to use it, including sprinkling it on a grilled steak, fish, or vegetables. It’s also delicious stirred into an omelet or salad dressing.

Each bag contains 3 ounces of herb-infused Colima sea salt and is available for a limited time (until next summer!)

Quantity:
Add To Cart

Raffaella Tori, my friend in Bologna, Italy once told me that at the end of every summer she collects fresh herbs from her garden and blended them into salt to use in her cooking throughout the winter. Since learning this great tip I’ve been making herb salt with the herbs from my own garden. And since I visited the salt pans in Colima, Mexico this year, I’m blending my herbs into this special sea salt for the ultimate seasoning. There are so many ways to use it, including sprinkling it on a grilled steak, fish, or vegetables. It’s also delicious stirred into an omelet or salad dressing.

Each bag contains 3 ounces of herb-infused Colima sea salt and is available for a limited time (until next summer!)

Raffaella Tori, my friend in Bologna, Italy once told me that at the end of every summer she collects fresh herbs from her garden and blended them into salt to use in her cooking throughout the winter. Since learning this great tip I’ve been making herb salt with the herbs from my own garden. And since I visited the salt pans in Colima, Mexico this year, I’m blending my herbs into this special sea salt for the ultimate seasoning. There are so many ways to use it, including sprinkling it on a grilled steak, fish, or vegetables. It’s also delicious stirred into an omelet or salad dressing.

Each bag contains 3 ounces of herb-infused Colima sea salt and is available for a limited time (until next summer!)

ABOUT

About Shannon
Charitable Foundation
In the Press

DISCOVER

Recipes
Stories
Events
Shop
Dish it Out Podcast

CONNECT

Booking / Contact

Subscribe

FOLLOW


Copyright 2025, Shannon Smith. All Rights Reserved. Website by Wei-Haas Creative.