Salted Herbs

• 5 cups chives, chopped fine
• 5 cups onion tops, chopped fine
• 5 cups onions, chopped fine
• 5 cups parsley, chopped fine
• 2 cups summer savory, leaves chopped fine
• 3 cups canning and pickling salt

1. The herbs are cut finely with a sharp knife, in the order they ripen in the garden (chives, onion tops, savory, chives again, onions, parsley, chives again).
2. Each layer is covered with a cup of salt, and jar is kept in the cellar or fridge.
3. I plant seed onion bulbs, parsley and summer savory in May in my herb garden. The onions are spaced closely and 2/3 of them are cut as green onions, or scallions.
4. The Salted Herbs are ready to use when the weather is cold enough to make soup on the wood cook stove. Add herbs to soup until the soup is salty enough.
5. For less salt, wash herbs, before adding to soup.

chives, onion tops, onions, parsley, summer, canning

Taken from www.food.com/recipe/salted-herbs-265514 (may not work)