This is like a pinch of spring herbal dopamine delivering ultimate satisfaction with its fava-dominant language. Lemon-soaked steamed fava beans are blended into a wild arugula pesto and cured into the salt base —spring herbs are then jam-packed in. Spearmint leads with cool bright intensity, Moroccan mint layers in softer sweetness, and hyssop adds an earthy camphor lift. Lemon thyme threads citrus quietly, parsley and chives keep it verdant and sharp, and red-veined sorrel flicks in a tart citric edge. Wild mustard flowers give a late-winter peppery kick. Ample fava and artichoke leaves bring sweet, nutty, earthy green vivaciousness with a little bitter balance. Fennel fronds, celery leaf and Syrian oregano keep it grounded and clean. Green garlic and green onion give extra savory strength, rounded out by a peppery onion-esque spice mix piquant with white pepper and dried shallots. Bits and particles of fresh, earthy, nutty cardoon are strewn throughout the surging extravaganza. Chive blossoms add a final allium texture, as do the dried purple shallots, to this gritty thistle salt. Use for marinating herbalized baby artichokes, in a spring chicken shawarma, or fava leaf risotto.