DEAR SUN SPOTS: The Turner Public Library will hold its annual book sale over four days: Saturday, July 1; Monday, July 3; Tuesday, July 4; and Wednesday, July 5 from 9 a.m. to 1 p.m. each day. Thousands of offerings will include books for all ages and interests as well as CDs, puzzles and assorted other treasures. While some books and collections are separately priced, the vast majority will cost $1 for hard covers and 50 cents for paperbacks. We will serve refreshments July 1.

The Fourth of July Festival on the Green takes place July 4 and 5. we will conclude with our popular epilogue sale with everything $5 per full paper grocery bag. As always, our sale features especially inviting children’s area overflowing with picture books, chapter book and books for kids of all ages. The entire room is organized for leisurely browsing and conversation. The sale is held in the Community Room of the Leavitt Institute Building at 98 Matthews Way in Turner. Directions are available on our website, turnerpubliclibrary.org or by calling 207-225-2030. All proceeds benefit our very busy library.

Thank you again Ms. Sun Spots for helping us spread the word to longtime friends and new ones, too. — Betty, Turner

ANSWER: This sounds like a fun event. We hope you have a huge turnout. Spreading the word is what we do!

DEAR SUN SPOTS: So you have a recipe for salted herbs? I used to make batches of them when I had a garden. I’m 87 and no longer can do gardening. I can’t remember what I use to make them. I miss them so much. I think it might be with scallion greens, salt and not sure if onions were included. Please help me get my favorite flavoring in food again.

You are the first I read every day. I love Sun Spots! —No name, Lewiston

ANSWER: Here is a recipe from The Prairie Homestead:

• 3 loosely packed cups of fresh herbs of your choice. Parsely, oregano, basil, mint, cilantro, thyme, rosemary, and/or dill are all great choices.
• 1/2 cup coarse salt
• Wash the herbs and remove coarse stems and any discolored leaves. Dry thoroughly.
• Place the herbs and salt in a food processor and pulse until you have a coarse grind. Be careful not to make a paste or puree, though.
• Don’t want to use a food processor? No worries. Simply grab your knife and cutting board and go crazy. Coarsely chop the leaves, then add the salt on top and continue to chop the salt/herbs together until you have a coarse, uniform mixture.
• Place the herb mixture in a glass jar and place in the fridge for 7-14 days to let the flavors meld. Give it a shake every day or so.
• The salt in this recipe acts as a preservative, so your herbs should last 6 months, or even longer.
• Use your homemade herb salt in any recipes that would benefit from an extra punch. Rub it on roasts, sprinkle it in stews, slather it on your chickens before roasting them … You get the idea!

This column is for you, our readers. It is for your questions and comments. There are only two rules: You must write to the column and sign your name. We won’t use it if you ask us not to. Please include your phone number. Letters will not be returned or answered by mail, and telephone calls will not be accepted. Your letters will appear as quickly as space allows. Address them to Sun Spots, P.O. Box 4400, Lewiston, ME 04243-4400. Inquiries can also be emailed to sunspots@sunjournal.co