Wajos Herbal Salt. Sea salt with 11 percent herbs, onion and garlic – the salt that stands by the stove to finish off tomatoes, eggs, and potatoes.

Wajos Herbal Salt is a blend of sea salt and 11 percent herbs – basil, parsley, marjoram, thyme, sage, dill, chervil, coriander – with onions, carrot powder, garlic, and a hint of chili, 90 g from Dohr on the Mosel. Not a rub, not a salt-free spice blend, not a green powder with salt residue, but a salt that seasons at the same time. Vegan.

Wajos Herbal Salt is the opposite of the kind of salt you keep because it just happened to be there. With many blends, the green parts are just decoration that stays at the bottom when you shake it; here, there are eight herbs making up 11 percent, and onion and garlic ensure you can actually taste them. Everyday life looks like this: tomato bread in the morning, fried eggs at lunch, oven-baked potatoes in the evening – the same jar three times, a dish that tastes like something three times, and the second spice stays in the cupboard.

Salty first, then parsley, marjoram, and garlic

It is a salt, let that be said: 84 grams per 100 grams, meaning five-sixths of the tin. In between lie the herbs, a mix of Mediterranean and local varieties: basil, marjoram, and thyme for warmth, parsley, dill, chervil, and coriander for the green, sage for a tart note in the background. Onion and garlic provide a savory base, carrot powder adds some sweetness and color, and chili sits way in the back, barely noticeable. A bit of rapeseed oil is included in the mix, and that completes the list. This blend is not suitable for those expecting a pure, fine salt for adjusting seasoning – the herbs dominate. If you only need peppery seasoning for meat, it is better to use the steak pepper.

On tomatoes, eggs, potatoes, quark, and grilled vegetables

The simplest application: tomato slices on buttered bread, sprinkle the salt on top, done. Scrambled and fried eggs get the seasoning you would otherwise have to cut fresh chives for. Toss oven-baked or fried potatoes with oil and the blend before cooking, and do the same for zucchini and bell peppers before grilling. Half a teaspoon in 250 grams of quark with a splash of milk makes a herb quark in a minute; stirred into soft butter, it makes a herb butter for grilled bread. It also replaces both salt and herbs in salad dressings. It is not suitable for anything that is already salty – instant bouillon, bacon, feta – or for seasoning soups, as the herbs get lost there.

Our tip: Oven-baked potato wedges with rapeseed oil and a tablespoon of this, served with a dip made from quark with the aioli dip spice blend – the dinner that no one in our house ever turns down.

Mixed in Dohr, where Wajos makes its salts and spices

Salt blends like these are created by Wajos in Dohr near Cochem on the Mosel, at the facility of a winemaking family. The letters stand for Walter Josef Oster from Ediger-Eller, whose family has been making wine for 15 generations and who founded a liqueur manufactory in the 1980s. Peter Oster and Ulf Schwichtenberg have turned it into a company with over 80 employees and around 900 items, most of which are mixed in Dohr and tested in their own laboratory.

The salt for the kitchen where cooking happens every day

This salt is the Wajos product for everyday cooking: less a little jar for guests than the jar that stands by the stove and is used daily. It is a gift for people who are just setting up their first own kitchen, or a perfect addition to a flavored oil like the garden herb oil – all spices are listed on our Wajos page. 90 grams will last for several weeks; kept in a dry place, it remains free-flowing. It is not suitable for anyone who has to cook low-salt – it remains, first and foremost, salt.

Sea salt, eight herbs, onion, and garlic – the herbal salt from the Mosel that turns tomato bread into a breakfast.