• 5servings

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Nutrition Info . . .

VitaminsA, B3, B9, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur

Ingredients Jump to Instructions ↓

  1. 1 c Chopped fresh chives

  2. 1 c Chopped fresh savoury

  3. 1 c Chopped fresh parsley

  4. 1 c Chopped fresh chervil

  5. 1 c Grated carrots

  6. 1 c Chopped celery leaves

  7. 1 c Chopped green onions

  8. 1/4 To 

  9. 1/2 cup coarse salt

Instructions Jump to Ingredients ↑

  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.

  2. Roy of St. Flavie, Quebec. This recipe comes from 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.

  4. 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.

  5. Source: A Taste of Quebec by Julian Armstrong Posted by: Linda Davis —–


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