Hi @tream01 Interesting that you asked about Green Salt as I’ve been considering this too! I’ve been reading articles about the salt that’s made from dehydrated samphire (sea asparagus) which has a natural salty taste. I’ve had samphire on top of a salad and it really gave that great hint of salt without leaving my mouth all burning.

Here are some of the links to articles I’ve read. You’ve probably seen them too. Not sure some of them are what I’d call credible sources of info…they should be taken with…a grain of salt. Pun intended. But looking at the product, where it’s grown, the nutrients and the theory behind it…why not?
I’m actually going to try this myself. I’m curious, like you, to see if anyone else has tried the Green Salt.
https://www.trygreensalt.com/
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https://www.nytimes.com/2021/08/09/dining/green-salt.html
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https://www.newfoodmagazine.com/article/145168/green-salt-a-healthy-salt-alternative/
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https://www.womansworld.com/posts/health/what-is-green-salt-salicornia-sea-asparagus#:~:text=What%20is%20green%20salt%3F%20Green%20salt%20is%20dehydrated,grows%20in%20salty%20wetlands%2C%20marshes%2C%20and%20sea%20shores.
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Oh and I found this video of a taste test!