SHOP/HERBAL SALTS/SUMMER
SHOP/HERBAL SALTS/SUMMER

Fresh Herbs: Parsley, Celery Leaves, Savory, Mitsuba (Japanese Parsley), Lemon Verbena, Chives, Wild Fennel Fronds, Dill, Thyme, Mint, Red Veined Sorrel, Borage Flowers, Nasturtium Flowers, Wild Yarrow, Carrot Flowers, Purple Shiso, Dragonhead Balm Produce: Sugar Rush Peppers, Sungold Tomatoes Spices: Dill Pollen, Tasmanian Pepper Berries, Fermented White Peppercorn, Yellow Mustard Seed, Purple Shallots, CA Purple Dulse Citrus Zest: Lemon, Yuzu & Grapefruit Other: Maldon Salt

Concocted for anything ocean related, this is the flavor of Bolinas’ rugged coast and lovely on everything. It’s vibrant green and clean, with copious amounts of both flat leaf parsley and mitsuba, which carries an extra vegetal, pleasant bitterness into the mixture. Rugged wild notes come through in extra jagged flakes of foraged and cultivated herbs: wild fennel, red veined sorrel, yarrow, and mint. Rooted, earthy herbs like caraway thyme and savory press in a little seriousness, while generous amounts of thinly sliced chives, dill, and celery leaves add in bright, poppy sunshine. Lemon verbena from Angela’s garden is in for luck, accentuating all the peppery herbs, unique peppercorns, and yellow mustard seed. A whisper of CA purple dulse gives an unmistakable reminder that this is ocean related. This is fresh, potent and delicate, just like the ocean. It will improve robust salmon and yet not overpower simple halibut. It’s perfect for lingcod, rockfish and surfperch and literally anything that comes out of water. Or, if you are like me and want to add a pinch of the ocean to your tomatoes do that too.


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Briny Lemon
Coastal California
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