1 cup chives, chopped
1 cup lovage or dill, chopped
2 cups parsley, chopped
1 cup carrot, finely grated
1 cup celery leaves, chopped
1 cup green onions, chopped
1 cup mint, chopped
1/4 to 1/3 cup Himalayan pink salt, or other mineral salt
- Combine all of the chopped herbs in a large bowl.
- Layer 1 inch of herb mixture in the bottom of a lidded jar 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. Divide the herb mixture into smaller jars if you prefer. Refrigerate until ready to use. Herbes salées can keep for up to a year in the refrigerator.
Herb combinations to try:
1 cup parsley, 1 cup sorrel, 1 cup celery leaf, 1 cup Egyptian onion or green onion, 1 cup lovage leaf, 1/4 to 1/2 cup Himalayan pink salt, or other mineral salt
1 ½ cup parsley, 1 ½ cup leeks, 1 cup carrots, 1 cup white onion, 1 cup celery, ½ cup chives, finely chopped, ¼ cup tarragon, ¼ cup oregano, 3 tablespoons thyme, 2 tablespoons rosemary, 1 tablespoon sage, 1/2 cup Himalayan pink salt, or other mineral salt
I have also made salts from single herbs such as rosemary, basil, and mint.