Eternal Spring: Floral Salt
Harvest a cup or so of flowers that are edible & in abundance. Here I have sage, calendula, forget me not’s, oxalis, plum, rosemary, lavender, viola, Mexican marigold, arugula, spring onion.
Squish and shred with your hands the petals with 1 cup light-colored salt till a bit shredded and they’re as mashed as you want them to be. You can alternatively dry them first (on a plate in the fridge) and then blend them with salt to avoid pigmentation of the salt. Leave some whole if you'd like, knowing they will likely crunch up small when they're dried.
Lay on a plate and let dehydrate in the fridge so the colors stay bright.
Jar up and enjoy on everything for an eternal spring.