I’ve always meant to tell the story of Flor de Sal, so much a part of summer here in the Algarve. A walk through the salt marshes is one of the joys of summer, though you do have to pick your days as it can be unbearably hot. A hint of breeze can make all the difference.
The pink colouration, from crill, especially transfixes the eye. The fusion of sunshine and salt water creates the salt crystals, which need high temperature and strong sunshine with only gentle winds. This year conditions have been perfect and it’s a very good harvest.
The process starts around April, when the tanks are prepared. Mud and clay has hardened over the years and a first channel of salt water is fed in with the tide, to a good depth. The system of tanks or reservoirs are connected with locks and channels, and gradually the saltwater is transferred to increasingly shallow tanks, warming the water in the process. Finally it reaches the crystallisation tanks where, from June to August, ‘flor de sal’ is formed. The fragile crystals form on the saltwater surface. Harvesting is done by hand, the ‘marnotos’ being highly skilful in collecting the crystals, which must never touch the bottom of the pans. They are raked gently off and left to dry in the hot sun for 7 days, where they become more crunchy, and identifiable as the ‘flor de sal’ which is sold in the markets. Their appearance through a microscope is like a flower. Just one more miracle of summer.
Many thanks to Paula, at Thursday’s Special, for the inspiration.
restlessjo 
Such an otherworldly landscape. Reminds me of the salt plains in the Atacama Desert of Chile. Though I’m not sure the salt is harvested there as it’s a national park. Happy Monday, Jo.🙂
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Thanks darlin. Just been walking with a handful of friends. Fed and relaxed, with my lovely sea view. Much love to you 🤗💕
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Wonderful
Photos to
Go
With Estival
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Cheers, Yvette 🙂 🙂
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Spectacular shots, Jo. Thank you for the entry.
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Happy to be here, Paula. Have a lovely Sunday 😍
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Beautiful. Have a wonderful weekend my friend 🙏
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Thanks so much! Nicely relaxed after another busy, beautiful day. 🙂 🙂
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One of these years we will return in time to see this stage!
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It has been stunning this year and we had a couple of exceptional high tides with the town flooding twice. Amazes me how they just sweep it away and carry on! 😍😍
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wow!
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We have quite a few pink (salt) lakes here in Australia. They are beautiful but sadly too much land has been, and is being, lost to salt inundation so while they are nice they are generally unwelcome here.
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That’s interesting to know. Have you a post about them, Albert? 🙂 🙂
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Sorry Jo, I don’t. South Australia, in particular, has many examples only a small percentage of which are used for commercial salt production.
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So interesting. The pink colour is beautiful.
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I love watching them, Carol. They seem to change all summer 🙂 🙂
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RJo – What a great background story on those salt flats. I remember how fascinating they looked, and now I know the whole story. Many thanks – Susan
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The sun glinting on the salt crystals is a beautiful sight, Susan. It makes up for the fact that when the tide is low the marshes whiff a bit 🙂 🙂
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Jo thank you not only for the eye-popping photos but the description of the process. Here is likely a very dumb question, but could you explain crill to me? I did a quick internet search which left me a bit confused. it certainly creates an incredible colour.
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I probably should have spelt it krill, Sue. They are basically a kind of tiny shrimp which flamingos feed on and which give them their pink colouration. 🙂 🙂
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Oh yes that makes sense! Thanks for explaining it Jo.
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fascinating and a very different kind of “harvest” than what we would gather from garden or forest.
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And it tastes great too 🙂 🙂 Thanks for your company.
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Lovely captures n interesting place! A vital ingredient 😃
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Thanks, Rita 🙂 🙂 It has a lovely taste.
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Interesting Jo and if nothing else those fields are fascinating to capture. I have seen the ones in Australia, and we have a big pile of salt at Mount Maunganui Wharf area, used by chemical companies around that area, so not artisan salt for our meals!
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I love to tip a little into my palm and sprinkle it over my food, Suzanne. It has the most wonderful texture. 🙂 🙂
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Me too, I couldn’t imagine food without it. We still have vivid images of food from Portugal. Yum!
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