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Year after year, I pick all of my lovely herbs and try and dry them.  You will see in my pictures, I tried hanging them in my garage in pretty little bunches to dry and ended up with brown, ugly bunches.  I bought a dehydrator at a garage sale and it filled the house with an awful smell which I figured out was the plastic melting....ewwweee… So this year I vowed to find a better way to preserve and use my bountiful herb harvest...and I think I found it....Herb salts, rubs and brine mixes....Salt has been used for thousands of years to preserve food -- and there are so many combinations to make. There are several cool things about using salt as the base -- it keeps your herbs, bright and flavorful for up to a year in a well sealed jar -- I am using those cute new ball 1/2 pint jars I found.  There are also lots of fun, fancy salts to use..I used a grey French sea salt for this one...Check out this Gourmet Salt Guide from "The SaltWorks"...so many to chose from...imagine the combinations. My first attempt I am calling Scarborough Fair...because it made with Parsley, Sage, Rosemary & Thyme...and some garlic for good measure..... I can't wait to try my hand at more now that I found this so easy and quick.  I think next on my list is a salt brine mixture for my Thanksgiving turkey, a Moroccan mix, a Tuscan salt...and maybe I'll even try some Lavender sugars....oh yeah...maybe some oil, salt rubs for me feet too.......the list is endless.... Saving Summer in a Jar   Save Print Prep time 15 mins Total time 15 mins   Scarborough Fair Herb Blend Author: Mary Lovstad Recipe type: Herb Seasoning Cuisine: American Ingredients 2 cups...