The term "Flower Salt" refers to a very specific form of salt. During the evaporation process of the ocean water, by the action of the sun and the wind, if and when specific weathering conditions apply (based essentially on the presence of an eastern wind), a fine crystal precipitation appears on the surface of the water in the early dawn, which is then collected manually.
This is what we call “Flower salt”, attributed to the flowers of the plants which bloom at certain times only.
This form of salt, although bearing the very same constituents of Celtic sea salt, is highly praised because of its accrued solubility. In fact, flower salt is the ultimate gastronomic condiment well known by famous chefs, when sprinkled directly on meat and most dishes.
Unfortunately, due to its inconsistent harvesting (for long periods of time the conditions may not allow for its formation), the price is usually very high. No wonder this is the form of salt the harvesters like to keep for their own uses.