Salted Herbs

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Title: Salted Herbs
Categories: Canadian
Yield: 5 servings

1 c Chopped fresh chives 1 c Grated carrots
1 c Chopped fresh savoury 1 c Chopped celery leaves
1 c Chopped fresh parsley 1 c Chopped green onions
1 c Chopped fresh chervil 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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