Elderflower cordial

We chop the rosemary right before it meets the salt, so the oil from the leaf goes into the salt. The sprigs come from the Radin family.

Sage, bay and lemon peel sit briefly in olive oil, then we filter it, so no sprigs are left in the bottle to turn it bitter over time. We make it in Zadar, and the sage comes from Ana Jurić.

Sage, coriander, fennel and dried peel from unsprayed lemons, cut coarse so you can see what is in there. Marta puts it together in Zadar, and the sage comes from Ana Jurić.

Wild oregano, paprika, savory, mustard seed and a few juniper berries. Marta puts the blend together in Zadar, and the oregano comes from Luka Šarić.

Coarse sea salt and whole lavender flowers, in an amount where the lavender only shows up at the end of the bite. We mix it by hand in Zadar, and the flowers come from Irena Horvat.