Kochfreunde.com is the culinary magazine of Oliver Wagner. Here, everything revolves around the almost most beautiful thing in the world: good food. The focus ranges from reports on exciting restaurants to recipes from his own kitchen, cookbooks and culinary gadgets.


Kochfreunde.com ist das kulinarisches Magazin von Oliver Wagner. Hier dreht sich alles rund um die beinahe schönste Sache der Welt: Gutes Essen. Dabei reicht der Fokus von Berichten über spannende Restaurants bis hin zu Rezepten aus der eigenen Küche, Kochbücher und kulinarische Gadgets.

Fine salts from the salt garden

Sometimes it’s the little and big detours that help discover interesting new products. That’s how I felt about Inke Werner’s salts, which she produces and sells herself under her Salzgarten brand.

Coincidentally, I became aware of the team behind the website via a post about the last Jimdo conference here in Hamburg. The products focus on escamas and flor de sal, which are imported from Spain’s Bahía de Cádiz and then further processed in Eppstein in the Taunus region.

There are six different products in total. I have cooked and experimented extensively with all of them over the past few days. Basically, the salts divide into two categories. The Flor de Sal is the classic, slightly moist sea salt in the form of the salt flower or Fleur de Sel, as I also know it so from Spain and very much appreciate. I find the escamas even more exciting than the large, really coarse flakes, which seem much softer than other products of this type.


Both variants are available in their natural state or flavored. Whereas flavored in this case stands for a purely natural process by hand. For the Escamas Limón, Inke Werner uses the grated peel of organic lemons, and for the Flor de Sal romero, rosemary from her own garden is used. The fragrance emanating from the opened salt pots is incredibly fresh and intense, ideal for adding the finishing touch to dishes. Visually as well as in terms of taste.


For example, I used the Escamas Limón to season these lightly sautéed shrimp, and for a filet steak and crispy baked potatoes I used the Flor de Sal romero.


Salt Garden

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