Celebrating spring alignment — fennel, fava, and the first soft green herb shoots of the season arrive together here, a collective built entirely to celebrate sweet peas. Delicate and sweet, the pea is deceptively potent and vigorous — and this vegetal herb salt is exactly that. A puree of fresh English peas, anise-forward fennel, earthy favas, and spinach stems smothers the salt, alongside a milky goat feta coating — layering in a creamy spring richness with peppery and seed-spice accents. Gobs of bright grassy parsley leaves meet sweet and spicy mints and tangy-edged dill — accented by zesty late-winter mustard flowers still holding their edge. Lemon thyme pulls in a tinge of earthiness while bulky scallion specks give edgy spring power. Anise hyssop threads quiet licorice through the sharp citric of the red-veined sorrel. Chive and chive blossoms layer in delicate, textured sweet onion. Borage flowers slightly perfume with cucumber essence. This is spring peas collapsed into an herb salt — use it on fresh herbal pea pastas, fava-filled ricotta ravioli, or asparagus-mint soufflés. It is the perfect herb salt for Easter and most definitely for a bowl of sautéed peas in butter.