INGREDIENTS:

• 1 1/2 cup leeks, finely chopped


• 1 cup yellow onions, peeled and finely chopped


• 2 cups celery, finely chopped


• 4 cups green shallots, finely chopped


• 2 carrots


• 2 cups flat parsley, finely chopped


• 2 cups chervil, finely chopped


• 1 cup chives, finely chopped


• Coarse sea salt

PREPARATION

• In a bowl, mix all ingredients except coarse salt.


• Place in the bottom of a pot, a layer of grass-vegetable mixture. Add a layer of salt. Repeat until you have reached the top of the pot leaving a gap of 1 cm between the lid and the last row. It is important to finish with coarse salt. Repeat with another pot.


• Marinate in the cold for 2 weeks.


• Remove the salted herbs from the pots and drain.


• Put the salted herbs in well washed and sterilized pots.


• Keep in the refrigerator for at least 6 months.