This one utilizes the entirety of whole Meyer lemons; the kind California is pleasantly pummeled with in spring. Blended whole with fluffy sweet curly parsley into a slush poured over flaky Maldon, the lemons are cornered by copious amounts of verdant and alive spring parsley. Chives contribute delicate allium, spearmint and anise-forward hyssop add notes ranging from sweet and spicy to citrusy. Calendula flowers drop in quiet golden butter. Wild arugula, mustard greens, and red-veined sorrel give a little punch. Fennel fronds anise, lemon thyme, faint and earthy and celery leaf keeps it clean and grounded. Purple striped garlic powder, dried shallots, toasted onion powder, and fermented white pepper balance the pucker, while red torpedo onions and scallions pulverized together create a full arc of lifelike onion flavors that power like allies alongside the salty lemons. Moroccan mint adds a final cool lift that makes the lemon brightness pop. Use on chicken schnitzel with fresh herbal mustard sauce, caramelized onions and spring greens lasagna, or a fun spring avgolemono soup.