Herbes Salees

• 1 cup (40 g) chopped fresh chives
• 1 cup (40 g) chopped fresh savory
• 1 cup (40 g) chopped fresh flat-leaf parsley
• 1 cup (40 g) chopped fresh chervil
• 1 cup (55 g) grated carrots
• 1 cup (40 g) chopped celery leaves
• 1 cup (85 g) chopped green onions
• 1/2 cup (115 g) coarse salt

1. In a large bowl, combine one-fourth each of the chives, savory, parsley, chervil, carrots, celery leaves, and green onions.
2. Top with one-fourth of the salt.
3. Repeat the layering three times, using up all of the ingredients.
4. Cover and refrigerate for 1 week.
5. At the end of the week, a brine will have formed.
6. Uncover the bowl and pour the herbs into a large jar with a tight-fitting lid.
7. Store in the fridge for up to a year.

fresh chives, fresh savory, parsley, chervil, carrots, celery, green onions, salt

Taken from www.epicurious.com/recipes/food/views/herbes-salees-388931 (may not work)