Salted Herbs

Makes 6 cups

This makes a wonderful seasoning for soups, sauces, stews and omelettes. This recipe is originally Metis.

1 cup chopped fresh chives
1 cup chopped fresh savoury
1 cup chopped fresh parsley
1 cup chopped fresh chervil
1 cup grated carrots
1 cup chopped celery leaves
1 cup 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 salt. Repeat layers until all of the herbs and salt is finished. Cover and refrigerate 2 weeks. Drain off accumulated liquid and pack into sterilized jars. Refrigerate until ready to use.