I am a stealth cook, i.e. I LOVE to hide things…even from myself. I personally am not fond of the taste of sea veggies, BUT I know they have powerful nutritional properties SO…in order to get them down I hide them! And I cant think of a better way to do that then in your salt. The advantage of putting them in your salt is that if your salt was not iodized it now will be. I also like hiding them here cause you can’t taste them and because you use less salt in the process. In keeping with the latter concept I recommend adding more things you don’t necessarily want to taste but are good for you. In this version I used nettle, sage and dulse. In other versions I have incorporated rosemary, lemon verbena, thyme…basically any herb you have growing will work. It is nearly impossible to get it wrong cause the salt masks the flavor of most of it.