Salted Herbs

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Salted Herbs

Servings: 5

  • 1 c  Chopped fresh chives
  • 1 c  Chopped fresh savoury
  • 1 c  Chopped fresh parsley
  • 1 c  Chopped fresh chervil
  • 1 c  Grated carrots
  • 1 c  Chopped celery leaves
  • 1 c  Chopped green onions
  • 1/4    To 1/2 cup coarse salt

These seasonings seem to be added to a lot of traditional French- Canadian
recipes. ‘Herbs preserved with vegetables and salt make a lively seasoning
for soups-particularly pea soup - sauces, stews and omelettes. A
commercial brand, Les Herbes Salees du bas du fleuve, is marketed by J.Y.
Roy of St. Flavie, Quebec. This recipe comes from the Metis district.’

In a large bowl, combine herbs and vegetables. Layer 1 inch of herb
mixture in the bottom of a crock or glass bowl and sprinkle with some of
the salt. Repeat layers until all of the herb mixture and salt is used.
Cover and refrigerate for 2 weeks. Drain off accumulated liquid and pack
herb mixture into sterilized jars. Refrigerate until ready to use. Makes
about 5 to 6 cups.

Source: A Taste of Quebec by Julian Armstrong
Posted by: Linda Davis


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