Miguel Viegas collects salt flower in the Rui Simeao saltworks in Tavira in the southern province of Algarve July 17, 2008. Salt flower, also known as Fleur de Sel, is produced through a technique that allows the sun and wind to evaporate the water, leaving a fine layer of salt crystals that are collected twice a day. This variety of salt, which is used frequently in haute cuisine, is usually used just before a dish is served, since it melts and mixes easily with the flavours of the food. Picture taken July 17, 2008.
Rza Rzayev of Azerbaijan collects salt in the Rui Simeao saltworks in Tavira in the southern province of Algarve July 17, 2008. Salt flower, also known as Fleur de Sel, is produced through a technique that allows the sun and wind to evaporate the water, leaving a fine layer of salt crystals that are collected twice a day. This variety of salt, which is used frequently in haute cuisine, is usually used just before a dish is served, since it melts and mixes easily with the flavours of the food. Picture taken July 17, 2008.