Give Now

Earth Eats: Real Food, Green Living

Harvesting Salt By Hand Is Making A Comeback In France

Since the seventh century, salt has been raked in and collected from shallow pools in marshes on the French coast. The local food movement is reviving it.

Hervé Zarka

Photo: Eleanor Beardsley/NPR

Hervé Zarka uses a tool called a simoussi to rake up salt in his marshland on the island of Noirmoutier in France. He says there are many minerals in natural sea salt, such as magnesium and potassium, that aren't in industrial salt.

It’s a summer evening on the French Atlantic island of Noirmoutier. As the sun shimmers on the rustling marsh grasses, Hervé Zarka rakes in sea salt from shallow pools. He uses a simoussi, a 10-foot pole tipped with a flat board. Salt has been harvested this way since at least the seventh century, when Benedictine monks dug the canals that bring seawater into this marshland.

Zarka moved to Noirmoutier from Paris 25 years ago because he loves the ocean. Ten years after he relocated, he ended up becoming a salt-maker, or saunier. He says he is very happy with his surprise career.

“This is my little paradise. The sea is 50 yards away and I’m working the land,” he says. “That’s the whole principle of this island really — a piece of land in the middle of the sea. I think that’s what every salt-maker loves: to work in such a peaceful setting with only the birds around you.”

Sea salt has been harvested for more than 1,000 years on the Atlantic coast of France. Everything is still done by hand, from the harvest to the drying of the salt crystals in the sun.

Zarka says Noirmoutier’s salt industry was booming in the 1940s, then declined rapidly when the refrigerator came along and people began to preserve with cold, not salt. At that time, he says, consumers also clamored for products made from bright, new materials like plastic and Formica. And they wanted industrially refined, white table salt as opposed to the light gray hue of Noirmoutier’s natural sea salt, which is taken from the clay at the bottom of the pools.

Jessica Tessier, with her father, Jean Pierre

Photo: Eleanor Beardsley/NPR

Jessica Tessier, with her father, Jean Pierre, never thought she would become a saunier, but she came back to the island four years ago and stayed because she felt life was so pleasant.

But with today’s renewed focus on healthier eating, the salt marshes are making a comeback. Famous French chefs tout the mineral properties of natural sea salt and sprinkle their best dishes with fleur de sel, or “salt flower,” a fragile crystal that forms on the surface of the clay pond.

Zarka explains how the canals feed seawater into a series of secondary canals, which then feed each salt-maker’s clay ponds, known as oeillets. As the water flows between the oeillets, it evaporates, and each becomes saltier than the last until the crystals form at the bottom.

The still marsh water is able to flow between the pools because their levels differ by a few millimeters.

Three main canals reach from the sea into the land to feed Noirmoutier’s salt marshes. They are refilled every 15 days, on the full and new moon, when the tides are highest.

In the 17th century, salt-makers put in a system of locks on the canals, which enabled them to regulate the flow of water. Zarka says the skill of a saunier is keeping the balance and knowing when to replenish the water in his oeillets.


Photo: Eleanor Beardsley/NPR

Fleur de sel is skimmed with a special tool called a lousse.

On another side of the island, 32-year-old Jessica Tessier and her father, Jean Pierre, are working in their family salt marsh. She grew up here but left for college and a job in Paris. A few years ago, she decided to return to continue the work of four generations. Tessier remembers being out in the salt marshes when she was a little girl.

“My grandfather was producing salt and he used to make little tools for me, just adapted to my size,” says Tessier. “So I had these little tools with which I tried desperately to harvest some salt!”

Tessier is skimming fleur de sel with a special tool called a lousse. “It’s like a thin layer of ice on icy water,” she says. “So it’s really thin and its really made from the action of the sun and the wind. The particles of salt just stay at the surface of the water. It’s as if you were creaming some really creamy milk.”

Fleur de sel fetches 20 times the price of the coarse salt raked up from the bottom, allowing salt-makers to earn a decent living. But rain can ruin an entire harvest. Tessier says salt farmers, more than other farmers, are at the mercy of the weather.

Fleur de sel

Photo: Eleanor Beardsley/NPR

Fleur de sel, which translates as "salt flower," dries in the sun. Fleur de sel fetches 20 times the price of the coarse salt raked up from the bottom, allowing salt-makers to earn a decent living.

Today, 150 sauniers on the small island of Noirmoutier produce about 2,500 tons of sea salt during the season, which lasts from June to September. The return of Noirmoutier’s salt industry is also a boon for tourism. When he’s not raking salt, Zarka, with his sheepdog Haskel at his side, takes groups of tourists into the marshes in his horse-drawn carriage.

Zarka tells the visitors about the three things that have revolutionized practices in an industry that has hardly changed for centuries:

The rubber tire, which allowed wheelbarrows to be brought into the marshes without sinking into the clay; new materials that have lightened traditional heavy wooden tools; and smartphones … that now let every salt-maker know when it’s going to rain.

Copyright 2017 NPR.

Comments are closed.

What is RSS? RSS makes it possible to subscribe to a website's updates instead of visiting it by delivering new posts to your RSS reader automatically. Choose to receive some or all of the updates from Earth Eats:

Support For Indiana Public Media Comes From

About Earth Eats

Search Earth Eats

Earth Eats on Twitter

Earth Eats on Flickr

Harvest Public Media