Show Navigation

Search Results

Refine Search
Match all words
Match any word
Prints
Personal Use
Royalty-Free
Rights-Managed
(leave unchecked to
search all images)
{ 10 images found }

Loading ()...

  • Evaporating sea water to make sea salt In the salt pans Of Gruisson, France<br />
The traditional industry around Gruissan is salt making - it is the residue of evaporated sea water. <br />
The salt from Saint Martins saltern is the result of a salt marsh technique, which dates back to Antiquity.<br />
You can see the fields of salt water and piles of brown and white salt - called camelles because of their resemblance to the humps of camels. Salt pans cover a total surface area of almost 400 hectares between the sea and the island of St Martin. The harvest has grown from around 5 tons in 1912, to more than 30,000 tons today, in a good year. Water from the sea is pumped into the salt pans in spring. It evaporates during the summer, and salt is harvested in autumn.  The salt is much prized is called Fleur de sel.
    _E6A2341_1.jpg
  • A landscape of sea salt mountains extracted from salt pans, on 19th October 2016, in Gruissan, France. The traditional industry around Gruissan is salt making - it is the residue of evaporated sea water. The salt from Saint Martins saltern is the result of a salt marsh technique, which dates back to Antiquity. You can see the fields of salt water and piles of brown and white salt - called camelles because of their resemblance to the humps of camels. Salt pans cover a total surface area of almost 400 hectares between the sea and the island of St Martin. The harvest has grown from around 5 tons in 1912, to more than 30,000 tons today, in a good year. Water from the sea is pumped into the salt pans in spring. It evaporates during the summer, and salt is harvested in autumn.  The salt, much prized, is called Fleur de sel.
    _E6A2328_1.jpg
  • A landscape of sea salt mountains extracted from salt pans, on 19th October 2016, in Gruissan, France. The traditional industry around Gruissan is salt making - it is the residue of evaporated sea water. The salt from Saint Martins saltern is the result of a salt marsh technique, which dates back to Antiquity. You can see the fields of salt water and piles of brown and white salt - called camelles because of their resemblance to the humps of camels. Salt pans cover a total surface area of almost 400 hectares between the sea and the island of St Martin. The harvest has grown from around 5 tons in 1912, to more than 30,000 tons today, in a good year. Water from the sea is pumped into the salt pans in spring. It evaporates during the summer, and salt is harvested in autumn.  The salt, much prized, is called Fleur de sel.
    _E6A2326_1.jpg
  • A landscape of sea salt mountains extracted from salt pans, on 19th October 2016, in Gruissan, France. The traditional industry around Gruissan is salt making - it is the residue of evaporated sea water. The salt from Saint Martins saltern is the result of a salt marsh technique, which dates back to Antiquity. You can see the fields of salt water and piles of brown and white salt - called camelles because of their resemblance to the humps of camels. Salt pans cover a total surface area of almost 400 hectares between the sea and the island of St Martin. The harvest has grown from around 5 tons in 1912, to more than 30,000 tons today, in a good year. Water from the sea is pumped into the salt pans in spring. It evaporates during the summer, and salt is harvested in autumn.  The salt, much prized, is called Fleur de sel.
    _E6A2329_1.jpg
  • A landscape of sea salt mountains extracted from salt pans, on 19th October 2016, in Gruissan, France. The traditional industry around Gruissan is salt making - it is the residue of evaporated sea water. The salt from Saint Martins saltern is the result of a salt marsh technique, which dates back to Antiquity. You can see the fields of salt water and piles of brown and white salt - called camelles because of their resemblance to the humps of camels. Salt pans cover a total surface area of almost 400 hectares between the sea and the island of St Martin. The harvest has grown from around 5 tons in 1912, to more than 30,000 tons today, in a good year. Water from the sea is pumped into the salt pans in spring. It evaporates during the summer, and salt is harvested in autumn.  The salt, much prized, is called Fleur de sel.
    _E6A2332_1.jpg
  • A landscape of sea salt mountains extracted from salt pans, on 19th October 2016, in Gruissan, France. The traditional industry around Gruissan is salt making - it is the residue of evaporated sea water. The salt from Saint Martins saltern is the result of a salt marsh technique, which dates back to Antiquity. You can see the fields of salt water and piles of brown and white salt - called camelles because of their resemblance to the humps of camels. Salt pans cover a total surface area of almost 400 hectares between the sea and the island of St Martin. The harvest has grown from around 5 tons in 1912, to more than 30,000 tons today, in a good year. Water from the sea is pumped into the salt pans in spring. It evaporates during the summer, and salt is harvested in autumn.  The salt, much prized, is called Fleur de sel.
    _E6A2353_1.jpg
  • A landscape of sea salt mountains extracted from salt pans, on 19th October 2016, in Gruissan, France. The traditional industry around Gruissan is salt making - it is the residue of evaporated sea water. The salt from Saint Martins saltern is the result of a salt marsh technique, which dates back to Antiquity. You can see the fields of salt water and piles of brown and white salt - called camelles because of their resemblance to the humps of camels. Salt pans cover a total surface area of almost 400 hectares between the sea and the island of St Martin. The harvest has grown from around 5 tons in 1912, to more than 30,000 tons today, in a good year. Water from the sea is pumped into the salt pans in spring. It evaporates during the summer, and salt is harvested in autumn.  The salt, much prized, is called Fleur de sel.
    _E6A2331_1.jpg
  • A landscape of sea salt mountains extracted from salt pans, on 19th October 2016, in Gruissan, France. The traditional industry around Gruissan is salt making - it is the residue of evaporated sea water. The salt from Saint Martins saltern is the result of a salt marsh technique, which dates back to Antiquity. You can see the fields of salt water and piles of brown and white salt - called camelles because of their resemblance to the humps of camels. Salt pans cover a total surface area of almost 400 hectares between the sea and the island of St Martin. The harvest has grown from around 5 tons in 1912, to more than 30,000 tons today, in a good year. Water from the sea is pumped into the salt pans in spring. It evaporates during the summer, and salt is harvested in autumn.  The salt, much prized, is called Fleur de sel.
    _E6A2325_1.jpg
  • Assal lake, a salt lake in the Republic of Djibouti. There is no outflow from the lake and, due to high evaporation, the salinity level of its waters is ten times that of the sea, and is the world's lagest salt reserve.
    MAA-10094989_1.jpg
  • Stacked fishing Creels are stacked on the quayside at Fionnphort pier head, Isle of Mull, Scotland. The creel is a type of small wicker basket mainly used by anglers to hold fish or other prey. A creel is designed to function as an evaporative cooler when lined with moss and dipped into the creek in order to keep the catch chilled. Caught fish are inserted through a slot in the top which is held in place by a small leather strap.
    isle_of_mull130-19-11-2011_1.jpg
  • Facebook
  • Twitter
x

In Pictures

  • About
  • Contact
  • Join In Pictures
  • Archive
    • All Galleries
    • Search
    • Cart
    • Lightbox
    • Client Area