Ingredients
2 leeks
4 onions
1 bunch of parsley
1 bunch of chives
3 carrots
1 celery
1 bunch of chives
½ bulb of garlic
1 bunch of herbs, whatever the garden has to offer
e.g. salt (use 10 g salt per 100 g vegetables)
preparation
Simply clean all the herbs and vegetables, chop them roughly and chop them further in the blender. If you want it even finer, puree it finely with a hand blender. The ingredients can be expanded as desired; individual components can be omitted or replaced.
Add 10 g of salt to every 100 g of the finished mixture, mix, fill into screw-top jars and store in a cool place. The salt will keep for at least 12 months.
Can be used as a seasoning like ready-made granulated stock.