Herbes Salés...Salted Herbs
By: Mary
Published: Saturday, June 4, 2011 - 7:07am

Ingredients




1 tablespoon chives
1 tablespoon savory
1 tablespoon parsley
1 tablespoon chervil or thyme
2 tablespoons celery leaves
2 tablespoons shallots or onions
2 tablespoons very finely grated carrots
enought coarse salt (kosher or pickling salt) to cover

Preparation

1 Chop all herbs finely and put in a jar ( with a lid) 2 Add carrots 3 Top mixture with salt to almost fill jar 4 Shake well to mix (or mix gently with a small spoon) 5 Open jar and top with a bit more salt, close and store in fridge

About


Source: this is the way I make them, others also make them in layers of salt instead of a mix
This a traditional Quebecois herb mix
* this salted herb mixture can be used to flavour stews, meats, soups or anything else you desire, just open jar and sprinkle in desired amount, keeping in mind to adjust salt in recipe as you are adding some salt with the herbs, alternately you can take out desired amount and rinse salt off before adding to your recipe
*keeps well in fridge for many months
*another method is to simply add herb mixture and salt in layers in the jar, ending with salt