This one is the result of an epiphany: drenching sliced cucumbers in a lemon champagne vinegar anise hyssop ice bath, while utilizing the overabundance of Bolinas cucumbers and the summer surge of coastal hyssop. Sweet, minty, licorice-y anise hyssop joins parsley, chives, and spearmint for the fresh and clean backbone, while house-made cucumber peel powder wastes not, lending earthy-green edges. Wild-plucked fennel fronds, pollen, and seeds bring foraged, untamed edges, while broccoli greens, onion and garlic flowers add vegetal depth beneath all the freshness and brightness. Red veined sorrel and celery leaf sneak in a tangy, savory undercurrent and wild arugula a whisper of garden heat. A pucker and pop of fermented white peppercorns bring punch, tang, and a natural pull toward pickling — this is a salt that wants to be used on things swimming in vinegar. Obviously, use it on cucumbers. But don’t be afraid to splash it into summer corn soups, over sliced tomatoes, or anywhere briny and bright is welcome.