1 1/2 cups (375 ml) fresh parsley leaves

1/4 cup (60 ml) fresh chives

1/4 cup (60 ml) fresh summer savoury leaves

2 teaspoons (10 ml) fresh thyme leaves

1 teaspoon (5 ml) fresh rosemary leaves

1 1/2 cups (375 ml) finely diced carrots

1 1/2 cups (375 ml) finely chopped leeks (white and green parts)

1/2 cup (125 ml) finely chopped celery

4 green onions, finely chopped

3/4 cup (180 ml) coarse salt

Finely chop all the herbs.

Combine all the ingredients. Cover and refrigerate for 4 to 5 days. Spoon into 8 125-ml (1/2 cup) jars. Seal and refrigerate. The herbs will keep for at least several weeks in the refrigerator.

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