The Breton region (especially along the ocean) of France still speaks Gaelic within families and small village as a second language, French being their first, hence the Celtic nomenclature. In fact, fisherman from Wales, Scotland, Jersey and Ireland, who continue to speak Gaelic can communicate with one another when out to sea. In the Breton region, they harvest salt in the marshes by creating pools at high tide that capture the sea water and then allowing it to evaporate, leaving behind mounds of salt, along with lots of other "gifts" from the sea. The grey, moist sea salt from this region is my favorite to use in cooking, though a pain to grind in a sea grinder(very wet), hence I keep salt cellars around the kitchen and tables and let people grab the salt they need. If you are looking for the best quality and supply of real Celtic salt, go to Selina Naturally web site. Selina Delange has been importing Celtic sea salt into the USA for many years and knows where to get the best supply.

I have read that what makes Celtic salt distinct from other artisanal sea salts is that the beds where the salt evaporate are clay. The salt thus has both sea and earth minerals, adding to both taste and nurture.