Making salt is easy enough, and if done properly, it's safe. I stay away from storm runoff and collect in areas where the sea is pristine. First, I boil the water for a minimum of six minutes to kill bacteria. Then I set it in a nonreactive shallow pan in the sun to slowly dehydrate. That way, I get large, natural crystals, which add beautiful texture to dishes. If I'm in a rush, I boil out the water on the stove; the crystals end up smaller, but the flavor is the same. I love it because it's a living souvenir of my travels; every one of my salts has a story. I've even taken to mixing the salts with other ingredients, like dried tomatoes or juniper.