Trendy new-agey ingredients, seemingly weird on paper, taste like wildly fresh and normal fall. This is the quintessential fall herbal season salt. Born from a trending fall cabbage salad pairing, lemon and white miso meet black garlic, apples, and conventional and unconventional fall herbs in a seemingly over-robust readout that somehow creates the freshest fall-feeling magic. A lemony-miso concoction drenches the salt in sweet-salty, creamy umami lifted by sharp citrus acid: almost buttery, without fatty richness, bright, clean, and rich at once. Black garlic brings slow-aged sugars caramelized into the deep umami of earthy caramelized onions. Ample cinnamon basil reads warm and spicy fresh, not robust basil. Sage, rosemary, caraway thyme, winter savory, and bay root it in pleasantly pungent fall, while purple shiso, white sage, wormwood, and licorice lend minty-fresh, bitter, perfumed edges. Parsley, lacinato kale, green onions, maple vinegar, and pepper keep it deeply alive despite being built mostly of shedding plants. Fresh fall apples bring sweetness that feels like apple picking in a field of fall herbs. This is it for Brussels sprouts, sweet potatoes, earthy farro salads, or the salad this salt is deconstructed from: apple, cabbage, herb, golden raisin, and lemon miso. This salt uses gluten free miso paste.