Our Sel d'Agrume, Citrus Salt, is made using the zest of the intensely aromatic Blood Oranges and Meyer Lemons. The trees grow on my small farm here in Northern California (see blog piece on this site, The Season of Citrus) and are in full season in winter, when the fruit is harvested.The salt is from the ancient salt ponds of Guèrande in Brittany, and together, create a citrus flavored salt that is ideal to use in making vinaigrette, to use in baking, and to season poultry. If you'd like to use it to rim a drink, say a Margarita, crush it up a little first using a mortar and pestle.