The original recipe I have is in a family cookbook compiled by my great-aunt Lillian years ago. This particular recipe is one that was actually in my great-grandmother Cora St. Hilaire's own handwriting. The original reads as follows: "Chop fine + mix together equal amounts of chives, celery leaves, onion greens, summer savory, parsley + carrots. Pick in layers + coarse salt between in a scalded pint sealer, sprinkling 2 tbsp of cold water to the filled jar cover + set aside few days before using. Will keep throughout winter. Add a little of seasoning to soups, omelet, stuffing, stews. Cora"
1Finely chop all herbs and carrots, and mix them together in a bowl. The original recipe only specified using equal amounts of all the herbs, so adjust the amounts as needed to fill the canning jar you choose.
2Pack the chopped mixture into a sterilized canning jar in layers, generously sprinkling each layer with the coarse salt. Once jar is filled, sprinkle 2 tbs of cold water over top of everything. Cover jar and set aside for a few days before using. Keeps well if you only use clean utensils to scoop it out each time.
3Use as a seasoning when making soups, stews, omelets, stuffing, etc.
4Store jar in a cool, dry place out of direct sunlight.