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St Mary’s Thistle Salt

St Marys Thistle

A good way to help you cut down on sodium consumption, add extra flavour to your foods and explore the benefits of herbs is to combine them.

The nutty, sweet, oily qualities of St Mary's Thistle (Silybum marianum) seeds blends well with celery seeds, Himalayan salt and a hint of cayenne pepper to make an extremely beneficial replacement for table salt with the added benefit of liver support.

St Mary's Thistle has a long history of being supportive and protective to the liver. The name "milk thistle" originates from its characteristic spiked leaves with white veins, according to legend, were believed to carry the milk of the Virgin Mary.

St Mary's Thistle Salt Ingredients

32 g (½ cup) St Mary’s Thistle seeds
145 g (½ cup) pink Himalayan salt (ground)
2 teaspoons celery seeds
¼ teaspoon cayenne pepper

Method

  • Using a coffee grinder grind the St Mary’s Thistle seeds unit it reaches a flour-like texture. Transfer to a small bowl.
  • Add the Himalayan salt, celery seeds, and cayenne then blend with a fork.
  • Store in an airtight container and out of direct sunlight.

Sprinkle directly on your food, add to salads or your favourite recipes.

Makes 1 cup

Use daily.