Alive and energetic, this one emerges potently through a backdrop of earthy soil-rich notes of camphor oregano and pungent thyme — as if it’s the flavor of mint emerging from the fertile spring ground itself. Verdant spring life pops with garden-sharp delicacies of chives, wild mustard flowers, wild arugula, and green garlic. Four distinct mints — spearmint, Moroccan, orange, and peppermint — layer complexity without competition, each brings its own register of cool and bright and slightly spicy, and shyly sweet. Anise hyssop threads a slightly more licorice mint feels quietly beneath. Fresh red chili brings the heat and bitter radicchio balances with depth. Sumac, fermented white pepper, and fennel seed create a triangle of peppery, lemony anise essences tickled in. Bee pollen adds its faint floral earthy wildness. Lemon-zested local Bellwether ricotta drenches every salt flake before this potent earthy mint offering is comingled and cooked. A creamy richness of minty wonder is the result. This is your lamb chops and mint chimichurri salt. But it’s also your salmon burger seasoning and your spring niçoise salad salt. Green pesto pastas love this. Snap peas thrive salted in this.