Alive, milky and energetic, this one emerges potently through a backdrop of earthy soil-rich cheesy spring joy. The flavor of mint, enveloped in camphor oregano and pungent thyme, feels fertile, fresh and rich. Verdant spring life pops further with chives, wild mustard flowers, arugula, and green garlic. Four distinct mints — spearmint, Moroccan, orange, and peppermint — layer complexity without competition, each with its own register of cool, bright, spicy, and sweet. Anise hyssop adorns with licorice mint. 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 that tickle 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.