Salted Herbs

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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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