Sea salt, obtained by evaporating seawater, is used in cooking and cosmetics. Table salt, which is pure sodium chloride, usually refined from mined rock salt (halite) or from sea salt. In agriculture and gardening, Epsom Salt (magnesium sulfate) is used to correct magnesium deficiency in soil. It is most commonly applied to potted plants, or to magnesium-hungry crops, such as potatoes, roses, tomatoes, and peppers. It is also used for medicinal purposes as well. http://en.wikipedia.org/wiki/Epsom_salt

well table salt -i believe - is the common one ...the sea salt is the big chunks of salt and I have never heard of epsom salt..sorry...

Table Salt : Once of the most widely used salts, table salt goes through a refining process that removes traces of other naturally occurring minerals. Chemical additives such as sodium silicoaluminate, calcium phosphate, or magnesium carbonate are sometimes blended in to prevent clumping. Table salt and iodized salt are preferred in baking for their fine-grained texture and accuracy of measure. Iodized Salt : A form of table salt, iodized salt is fortified with iodine that was lost during processing. Iodized salt was the first "functional food", fortified in the early 1920s in response to a Midwest-focused epidemic of gioter (hyperthyroidism) that was caused by iodine deficiencies. Kosher Salt : This inexpensive coarse salt is evaporated from a brine, usually under specific conditions approved by the Orthodox Jewish faith. It contains no additives or added iodine. Kosher salt is popular among chefs because its coarse texture makes it easy to pinch up between you fingers and sprinkle onto foods. Measure for measure, 1 teaspoon of kosher salt contains less salt than the same amount of table or iodized salt. Sea Salt : Available in both fine and coarse grains, sea salt has become increasingly available in markets but at a higher cost than table or kosher salt. Sea salt is made from evaporated sea water. Some salt farmers evaporate the water in enclosed bays along the shoreline, then rake up the salt by hand. This type of salt tends to include several naturally present trace minerals, such as iodine, magnesium, and potassium, which give sea salt a fresher, lighter flavor than standard table salt. Expensive varieties, such as sel gris, Esprit du Sel, and Fleur de Sel from France are usually gray in color and slightly moist. These are best used where their tremendous flavor and presence is pronounced, such as on a boiled potato or a slice of tomato. You can also get pink, brown, and black sea salts from India. Rock Salt : Sold in large crystals, rock salt has a grayish hue because it is unrefined. Rock salt makes a great bed for serving oysters and clams. Or combine it with ice to make ice cream in hand-cranked ice cream makers.

Sea salt is quite unrefined and has many constituents include potassium, sodium, iodine and magnesium salts. Its very beneficial since it gives a good deal of different nutrients. Often it is chunky and not clear. Table salt is heavily refined and is most sodium chloride, potassium chloride (for low sodium varieties) and a hint of iodine. Not as good, since you're really only getting a few types. Often finely divided and clearish. Epsom Salts are Magnesium Sulphate pentahydrate (could be hepta, I can't remember). This is used for increasing the Sulphur or Magnesium content of soil and soaking one's feet in after a hot day. It is edible in small quantities, but its flavour is an acquired taste. Often clear crystals which turn white after heating and dehydrating.