Once a thriving industry on the Spanish island as far back as 1895, the windmills pumped the sea water to huge reservoirs and it filtered down through narrow channels into the stone lined flats where it was left to crystalise, the salt then raked up and shovelled into piles for export. This work was and in some parts still is, done by hand by ‘salineros’. The salt, harvested several times between June to October, needs a temperature of 25 degrees to crystalize so lies unattended for most of the year. Despite almost 30 salt farms once running at its peak in 1940, only three are left. The sea water now freely wades through many of these abandoned man made panes.