Salted Herbs - cooking recipe

Ingredients

1 cup chopped fresh chives
1 cup chopped fresh savory
1 cup chopped fresh parsley
1 cup chopped fresh chervil
1 cup grated carrot
1 cup chopped celery leaves
1 cup chopped green onion
1/4 - 1/2 cup coarse salt

Preparation

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.