Herbs preserved with vegetables and salt make a lively seasoning for soups, sauces, stews, and omelettes. Plan ahead to let refrigerate this mix for 2 weeks to let the flavors meld before using.
Prep Time: 15 minutes
Total Time: 15 minutes
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
- 1/4 to 1/2 cup coarse salt
Preparation:
In a large bowl, combine chives, savoury, parsley, chervil, carrots, celery leaves, and green onions. 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.
Yield: 5 to 6 cups
Author's note: 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.
Recipe Source: A Taste of Quebec by Julian Armstrong (Hippocrene Books)
Reprinted with permission.
Refrigerate until ready to use.
Yield: 5 to 6 cups
Author's note: 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.
Recipe Source: A Taste of Quebec by Julian Armstrong (Hippocrene Books)
Reprinted with permission.
