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Title: Salted Herbs
Categories: Canadian
Yield: 5 Servings
| 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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