Fleur des Alpes Herbs

Origin & Story

Fleur des Alpes is a hand-harvested salt from Swiss Alpine brine. It is extracted in the mountains, slowly evaporated and processed in small quantities. The grain is fine and soft, the flavour mild – noticeably less sharp than ordinary table salt. In my manufactory I mix this salt with coarsely cut rosemary and thyme. Both herbs come from Switzerland, are gently dried and processed so that they retain their aroma.

Highlights

The herbs are not ground but coarsely cut – you can see and smell them. The salt itself has no heat, which brings the herbs to the fore. There are no added flavourings and no anti-caking agents. The blend consists of three ingredients: Alpine salt, rosemary, thyme.

Processing

Every tin is mixed by hand. I cut the herbs myself, and the salt comes from traditional extraction with no additives. The effort is deliberately kept small – small batches, short distances, direct control over every ingredient.

Tip from Tobias Funke

"I sprinkle it over warm potatoes, stir it into soft butter or add it as a finish on a soft-boiled egg. It works anywhere simple ingredients should stand on their own."

Recommended use

• Vegetable stir-fries, grilled vegetables, baked potatoes
• Cream cheese, herb butter, egg
• Pasta, salads, light meat

Recipe idea

Summer vegetable stir-fry with Fleur des Alpes herbs
View recipe

Origin / Ingredients

Fleur des Alpes: Switzerland
Herbs: Switzerland, rosemary, thyme
All ingredients are processed with craftsmanship at Manufaktur Funke.

Storage

Store in a dry place, away from light.