Olfactory sensory overload with the flavors of all your garden herbs (or boughten herbs) mixed with fresh garlic. Use this savory salt on the table to liven up any meal, or cook with it to spice up any recipe.
Once you've eaten as much fresh pesto as you can stomach and have given away enough dill, marjoram, and thyme to outfit a small herbarium, it’s time to consider plan B: freezing and drying those herbs for later use.
FSC Guest Contributor Gina has a great use for preserving your leftover vegetables in kosher salt: make vegetable bouillion in a large glass crock (or quart/half gallon mason jar). Gina answers all your burning questions about how to make & store it!