In the small Aegean island of 100 inhabitants, Schinoussa, we still harvest salt in the traditional way.
The season to pick the sea salt starts in May and lasts through September.
During winter, the large Aegean waves fill the troughs with water and in summertime, the hot sun evaporates the water and we harvest, what we call, the “Fleur de Sel”.
The salt flakes sparkle like diamonds under the hot Schinoussa sunlight. This is how natural sea salt reaches our households.