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12Ingredients
20Minutes
90Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups fresh parsley (finely chopped)
- 1 1/2 cups leeks (finely chopped, about 1 medium)
- 1 cup carrots (peeled and finely diced, about 2 medium)
- 1 cup white onion (finely chopped, 1 small)
- 1 cup celery (finely chopped, 2 medium stalks)
- 1/2 cup fresh chives (finely chopped)
- 1/4 cup fresh tarragon (finely chopped)
- 1/4 cup fresh oregano (finely chopped)
- 3 Tbsp. fresh thyme (finely chopped)
- 2 Tbsp. fresh rosemary (finely chopped)
- 1 Tbsp. fresh sage (finely chopped)
- 3/4 cup Himalayan salt
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NutritionView More
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90Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories90Calories from Fat9 |
% DAILY VALUE |
Total Fat1g2% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium65mg3% |
Potassium600mg17% |
Protein4g |
Calories from Fat9 |
% DAILY VALUE |
Total Carbohydrate18g6% |
Dietary Fiber6g24% |
Sugars5g |
Vitamin A150% |
Vitamin C80% |
Calcium20% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Tamara 5 years ago
Just what I needed to use herbs from my small but abundant garden herbs. The only herb I didn’t have was sage, but it’s on the list to plant next year. This was fun to make and I love the 6 month self life. Now to incorporate into my recipes. I bet it is wonderful. It also is pretty and would make a great gift in small jars with raffia bowties for foodie friends to try.