This herb salt reinforces the earthy, green, buttery flavor of squash blossoms, creating a distinctly Oaxacan-centric fresh and summery green salt. Marigold petals complement the squash blossoms by adding additional rich butter notes, while mint, oregano, and borage accent with fresh grassy notes, with varying zing and zest. Basils pops in to lend more serious summer vibes, while double-smoked Chipotle Meco adds chili piquant sizzle that also deepens the grassiness vegetal feel of the greenery. The heat is generally mild and balanced; it’s mostly green and fresh with just enough spice to ignite attention. Fresh zucchini flecks dried into the salt deepen the summer Oaxacan mercado vibe. This salt encourages greater use of fresh and raw vegetables in Mexican recipes but also beckons to be sprinkled onto cheesy summer pizzas and pastas.