We officially launched our online shop last June, just a bit too late for spring. Still, we were so in love with our tarragon-scented balm that we quietly sold Spring all summer. The balm found a few devotees so we're thrilled to re-introduce it in time for the season.
Please note: We will be taking a bit of a hiatus next week, so if you're desperate for Spring or any of our other balms, please place your orders by 5 pm on Friday, March 2. Otherwise, your order will ship out after March 13. Patience, however, will be rewarded. We will be having a sale during the week leading up to the spring equinox.
Spring is my favorite season in New York: Daylight stretches ever longer into the evening, people linger forever on the sidewalk over brunch and the farmers' markets are filled with a ridiculous number of young things that have pushed through the cold earth to relieve us from months of eating stored root vegetables.
Yesterday, I couldn't help but buy almost every green thing I saw, including green garlic, spring onions, ramps, chickweed, pea shoots, flowering broccoli rabe and asparagus. As soon as I got home, I chopped up a few of the most tender greens and mixed them with hard-boiled eggs, mayonnaise and mustard to spread over bread.
It got me thinking about an ideal spring lip balm--one that would capture the vibrancy of the season. Unfortunately, the grassy scent of greens is just too subtle and the funk of green garlic and ramps is not exactly what I want in my lip balm. Tarragon, an anise-flavored herb that I included in my egg salad, goes beautifully with spring ingredients and makes for a delicious smelling essential oil.
I'm hoping to start selling my lip balms in a few weeks. Fingers crossed, a tarragon-scented one will be part of the line-up! -Claire