Recipe#5871

Title: Salted Herbs

Source: A Taste of Quebec by Julian Armstrong Posted by: Linda Davis

      Yield: 5 servings
 
      1 c  Chopped fresh chives                1 c  Grated carrots
      1 c  Chopped fresh savoury               1 c  Chopped celery leaves
      1 c  Chopped fresh parsley               1 c  Chopped green onions
      1 c  Chopped fresh chervil             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.