Type and hit ENTER

Shop

Pomegranate Mint
Fall Salad Salt

INGREDIENTS

Fresh Herbs: Persian Mint, Moroccan Mint, Spearmint, Parsley, Lemon Thyme, Syrian Oregano, Lemon Verbena, Carrot Flowers, Pineapple Sage Flowers, Malabar Spinach Spikes, Purple Shiso Leaf, Nasturtium Leaves, Wild Arugula, Red Rose Petals Produce: Pomegranate Arils, Purple Torpedo Onion Spices: Sumac, Dried Mint, White Pepper, Black Pepper, Rose Harissa Citrus Zest: Lemon Zest Other: Maldon Salt

Pairing Suggestion:

Fall Farro Salad

This one conjures a slow meander through an imaginary Middle Eastern mint forest— unexpected warmth, ripe earth, dense, sweet and pleasant, dank freshness. Carrot flowers and Malabar spinach spikes, along with wild arugula, ignite that green, fresh spark. Red and white rose petals soaked in rose harissa and vinegar punch through with fruity spice. But make no mistake—this is minty and its forward, reminding us, through its powerful Persian influence, that mint will always transform rather than die off. Twists of shiso, lemon verbena and Syrian oregano whisper layered secrets of minty-like tones. Pomegranate arils are caked into the salt crystals and loads of parsley add a beaconing brightness to the extravaganza. This season’s salad salt reminds what it feels like to be alive whilst we go quiet. It longs to be sprinkled over garden little gems and regular store-bought Mexican cucumbers and sheep feta, yet feels equally at home in Middle Eastern soups and on any grilled meats and fish. Fall grain salads and beets beckon this one.

More Seasonal Herb Salts

Pomegranate MintFall Salad Salt | Herbal Roots
Processing...
Thank you! Your subscription has been confirmed. You'll hear from us soon.
ErrorHere