seasoning salt
The herbs and vegetables used in Herbamare and Trocamare are organically grown in Switzerland and mixed when fresh with sun-dried sea salt collected from the Atlantic coast of France. Celery, leeks, water cress, garden cress, onion, chives, parsley, lovage, garlic, basil, marjoram, rosemary, thyme and kelp are finely chopped and added to the wet sea salt to steep up to a year. Once gently dried at temperatures not exceeding 120° F, the mixture is ground, sifted. Kelp adds natural iodine to the seasoning.

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