Call it Thanksgiving in a jar. Minced celery and Pink Lady apples blend together with vigorous, archetypal fall holiday herbs like sage, rosemary, savory, and marjoram. Woody bay plays a heavy hand in loaning more earth energies while fennel fronds, parsley, and lemon leaf breathe a little freshness into the jumble. Mushroom herb lulls everything into a balanced, herbaceous, smells-just-like-Thanksgiving masterpiece. The tiny mili-smidgens of sourdough breadcrumbs get toasted into the mix, soaking up the final essences and adding a little crunch when used as a finishing salt long after the herb salt has melted. This herb salt belongs on your Thanksgiving table and will stay long after the guests leave. Use it on chicken noodle and rice soups, mac & cheese, creamy vegetable casseroles, and all baked things.
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