Ingredients Jump to Instructions ↓

  1. 1 cup chopped fresh chives

  2. 1 cup chopped fresh savoury

  3. 1 cup chopped fresh parsley

  4. 1 cup chopped fresh chervil

  5. 1 cup grated carrots

  6. 1 cup chopped celery leaves

  7. 1 cup chopped green onions

  8. 1/4 to 1/2 cup coarse salt

Instructions Jump to Ingredients ↑

  1. 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.


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