Photographer's Note

According to the coefficient of evaporation, water penetrates in the last saltworks tables of the domain.
Under the natural effect of the sun and winds, the content salt of water passes in four months from 29 to 260 g/l. In the saline tables, salt crystallizes and settles.
Annual harvest is carried out in the current of September.

At the eco museum of Gruissan it is possible to buy salt flower variety rich in magnesium, its taste is much finer and delicate that the kitchen salt.

On background we can see the Barberousse tower of Gruissan.

Photo Information
Viewed: 4525
Points: 88
Discussions
Additional Photos by Didi Massoud (Didi) Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 8658 W: 4414 N: 15285] (61587)
View More Pictures
explore TREKEARTH