Saxon herb pot
Root parsley, parsley, celery root, celery, onions, carrots, leeks in equal parts by weight (ie, for example, every 1 kg) by the wolf and mix thoroughly with an equal weight of salt (in this example also 1 kg).
Put the whole in glasses, close tightly and set cool.
To be used as soup vegetables (root system) or for roasts and the like.
ATTENTION: When seasoning the soup or the roast, pay attention to the salt, as it is already abundant in the herb pot.
