A Summer 2026 collection was never meant to exist. Then amidst my displacement, I was windswept back to Bolinas, where this one rooted and flowered. Unlike most of my collections, which emerge from observation and the mirrors of life reflected through my hands in my own seasonal gardens, this collection grew from a community that took me back, made me feel safe, and gave my creativity a place to blossom.

That place — Bolinas, California, where relentless winds, cool summer fog, and the cold Pacific Ocean shape a coastal landscape that is both enduring and ever-changing. Here, everything firmly grounded still learns to bend. This collection showcases how ingredients can bend. That flavor can be rooted and pliant at once.

Local herbs, wild and cultivated, attuned to this coast, hold the center, while seasonal harvests from neighboring landscapes—hot and cold, near and far—pass through like welcomed and unbidden visitors, enriching without redefining. It tastes of a summer untamed, of a coastal garden interwoven with everywhere I have wandered and everyone who has nourished my need for both freedom and belonging.

Each salt carries at its core Bolinas’s slow, cool, green growth of the town’s gospel — Mickey Murch’s: oregano, dill, mint, marjoram, basil, parsley, carrots, celery, beets, and cucumbers, soaked in long stretches of fog and salty wind. The Big Mesa peppers them with more feral essences as well as nostalgia — wild hummingbird sage, yarrow, and excessive amounts of wild fennel, pollen and seed, plucked as I picture Inca’s spirit sauntering beside me. This collection is grounded, yet unfixed: an exploration with this place, and with my other wanderings. It could not exist without both — without Bolinas, and without everywhere else I’ve been.

The potency of this collection emerged from an intimate relationship with Bolinas — her herbs, her farms, her people — deepened by the safety I felt here.

The seasonal hot weather harvests brought in move through like summer tourists — not always solicited, but enriching. My sweet friend Miriam and her Medium Farm crops carry the kinship and interdependency of my past Healdsburg life — tomatoes, basil, lemon verbena, and peaches — alongside herbs salvaged from my own abandoned garden that she tends for me: lavender, thyme, Vietnamese coriander, anise hyssop, and Moroccan mint.

Together, the collection’s compositions move in constant exchange—like tides and birds, coming and going. Every pinch holds both what stays and what arrives and leaves. They are familiar but also new: the quiet consistency of something known against the force of something unfamiliar, even harsh—whether it is the blue cheese in the beet salt, or the steady comfort of Bolinas’s blustery coastal weather against the chaos of the wider world.

A place, or a taste, of solace does not have to cage a free spirit; it can provide the ground to move more openly, to explore, to bend, to press up against, and ultimately open to what might otherwise feel jarring — the same grounding that lets a flavor as sharp as anchovies open into something pleasant.

What chooses to stay, visit, or return here seems to be strong and adaptive — and this collection reflects that.

Use generously and creatively.

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*Herbal Roots herbal salts are crafted and available seasonally: Spring, Summer, Fall & Winter.

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