Salted Herbs
By: Anonymous
Published: Saturday, February 13, 2010 - 12:30pm

Ingredients




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

Preparation

1 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. 2 The Metis district." 3 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. 4 Makes about 5 to 6 cups.