Instructions: * Parsley, mint, tarragon, basil, chives

My friend Giti Hormozyari served me this refreshing mixture with a slice of bread and a glass of iced tea on a hot, July day. I was exhausted, ready to faint from the heat and this revived me completely. Traditionally, it is served with meats but it is wonderful straight out of jar with bread. The large quantity of mixed herbs sets it apart from a usual relish.

Mix the vegetables, herbs and salt together, cover with the vinegar.

Refrigerate at least 25 days before using. If you omit eggplant, the relish will ready in 3 or 4 days.

Makes 6 to 7 cups.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.