Recipe by LAURIE
This comes from a Canadian web site, here is what was said about these herbs: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."
Top Review by Elly in Canada
I love this herb mixture, I have been using it for many years. I add it to soups, stews, gravy etc.. just remember it is very salty so taste your dish before adding the herbs!!
- 1 cup chopped fresh chives
- 1 cup chopped fresh savory
- 1 cup chopped fresh parsley
- 1 cup chopped fresh chervil
- 1 cup grated carrot
- 1 cup chopped celery leaves
- 1 cup chopped green onion
- 1⁄4-1⁄2 cup coarse salt
Directions See How It's Made
- 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.