You are looking at it backwards.
They didn't infuse salts so much as they used salts to preserve other herbs. Example: herb d'Provence, which is a number of herbs local to Provence, France, chopped into sea salt to dry it out.
The herbs don't flavor the salt, the salt dries the herbs.
Sent from my iPhone
On Feb 14, 2014, at 9:05 PM, Stefan li Rous <[log in to unmask]> wrote:
> Yes, please. This discussion has gotten me interested in seeing if there really is a taste difference between the different salt sources.
> These different salts have been a recent, growing fad. Not too long ago, it was difficult to simply find sea salt.
> Then a number of salt samples can join my collection of different honeys (from a Pennsic merchant when he was shutting down) and various 'medieval' spices, also mostly from Pennsic.
> I haven't seen any evidence that medieval Europeans infused salts, but they did infuse sugar with other spices.
> flavord-sugars-msg (8K) 3/27/05 Period flavored, infused sugars.
> On Feb 14, 2014, at 12:57 PM, Ted Eisenstein <[log in to unmask]> wrote:
>>>> Wow was I wrong. Its Hawaiian sea salt, and they said you can find it in
>>>> local fresh markets where they have a selection of salts.
>> Oddly enough, I was in Key West a couple of days ago, and wandered into
>> a tea-and-spice shop on, hmmm, Front Street near Duval I think. They
>> had quite a selection of salts, both self-flavored (habanero salt;
>> garlic salt; triple-something salt) and naturally flavored of
>> several types, including fleur de sel, and some sort of Mediterranean
>> salt not FdS, and a few others.
>> I've got their website. If anyone wants to check to see if they have
>> correct salts, ask.
>> (Their business card and the website are hidden somewhere in my
>> luggage, else I'd post right now.)
> THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
> Mark S. Harris Austin, Texas [log in to unmask]
> **** See Stefan's Florilegium files at: http://www.florilegium.org ****