Recipe Archives->Preserving->Salted Herbs

Salted Herbs

1 c chopped fresh chives
1 c chopped fresh savoury 
1 c chopped fresh parsley 
1 c chopped fresh chervil 
1 c grated carrots 
1 c chopped celery leaves
1 c chopped green onions
1/4 to 1/2 cup coarse salt

In a large bowl, combine herbs and vegetables. Layer 1 inch of herb
mixture in the bottom of a crock or glass bowl and sprinkle with
some of the salt. Repeat layers until all of the herb mixture and
salt is used. Cover and refrigerate for 2 weeks. Drain off accumulated
liquid and pack herb mixture into sterilized jars. Refrigerate
until ready to use. Makes about 5 to 6 cups.

Printable version: salted-herbs.txt.