This is a using-all-you-have-for-full-effect herb salt — utilizing 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 luscious, verdant, alive spring parsley. Chives layer in delicate allium, spearmint and anise-forward hyssop contribute notes ranging from sweet and spicy to citrusy. Calendula flowers drop in quiet golden bitterness. Wild arugula, mustard greens, and red-veined sorrel give a little punch in tickle form. Fennel fronds thread anise beneath, lemon thyme pulls in a faint earthy tinge, 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 onion flavors that fight 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.