The northern coast of Gozo, just past Qbajjar Bay west of Marsalforn, provides a fascinating introduction to one of the most important traditions on the island: sea-salt production. The coast is characterized by a chequerboard of rock-cut salt pans protruding into the sea, which have existed in this region since the Phoenician and Roman times. These 350-year-old salt pans, which stretch about three kilometres along the coast, are more than just scenic. They are part of the centuries-old Gozitan tradition of Sea-Salt production that has been passed down within certain families for many generations. The production of sea salt has a long tradition in Gozo and the salt pans found near Marsalforn are still used today. They are one of the main tourist attractions, but the salt pans remain a vital source of income for Gozitans. In the summer, locals scrape up the salt crystals and store them in nearby caves. Many factors in the area are perfect for salt harvesting, such as the good quality of the sea water, the climate, and the position of salt pans and the rocks. The salt tradition, in these salt pans, has been passed down within certain families for the past 350 years. Salt from Xwejni is harvested once a week, roughly between the summer months of mid-May up till the beginning of September, if the weather permits. The weather plays a crucial part in every single harvest. The hot and sunny days are the perfect weather for the salt harvesting process. On the other hand, stormy and rainy days disrupt the salt process and no salt is collected. After every harvest, each salt pan is manually and individually filled with water through the use of a motor pump from the big pools to the small pans and then they are left to dry for about seven days, after which the salt crystals start to form. Due to the water being already highly concentrated in the big pools, the salt process happens much quicker resulting in a fresh collection every week. With the use of brooms and brushes with thick bristles, the salt from each pan is swept and gathered into small heaps and placed in buckets. These buckets are then transferred to a flat drying surface, leading to a big heap of salt to form. It is then covered in cloths and left to dry for about 24 hours. Once it is dry, the next day the salt is packed into thirty kilogram bags and stored. The salt is now ready to be packaged and no further processes are done. It is ready to be consumed and added to your delicious meals, which are not complete without Leli's salt from Xwejni. Several local businesses pack the salt in gift jars which will then be available to purchase from the island's souvenir stores. If you still haven't visited them, do not miss the opportunity! Many love to to walk along the stunning salt pans, especially in the early morning, to watch the salt being collected and enjoy the unique and captivating landscape of mounds of white salt shimmering under the sun. They are also definitely worth a visit for the dramatic photo opportunities of the salt pans and the limestone cliffs.