soupnancy

Salted herbs

4 L (8x500ml mason jars)

1 Leek

4 Carrots

3 Parsnips

4 ribs celery

4c Spinach

1 small bulb Fennel

2 bunches Parsley

2 bunches Basil

1 bunch Dill

1 bunch Thyme

1 bunch Rosemary

1 Tbsp Black pepper

2 Tbsp Fennel seed

2 Tbsp Coriander seed

1 tsp All spice

1 Tbsp Juniper berry

Lemon zest (from 2 lemons)

2 c Salt

Dice vegetables very finely. Chop herbs. Grind spices. Grate lemon zest. Mix well all together and layer with salt, store in airtight containers in fridge. Can (in mason jars in boiling water) to keep longer than a month.