This herbal baking salt was born from the collision of my curiosity, creativity, and peak-season ingredients. This summer-pie-turned-baking-salt is the first-of-its-kind and the first baking salt in my herbal salt repertoire. I take fresh summer raspberries, blueberries, and cherries and macerate them with raw local honey, lemon juice, pure vanilla & almond extract, as well as all my favorite baking spices. Cinnamon basil and lavender with complementary floral and spice-forward herbs are loaded into this berry-perfume, heavy-textured “fine” herb salt. Substitute this herbal salt for regular salt (2 to 1) in all sweet adventures. Galettes, pies, shortbread, crumbles, cakes, and pies. Play with it in savory concoctions as well: pancakes, biscuits, steak, chicken salad, and salsas