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herbes salees (salted herbs)

(1 rating)
Recipe by
Melissa T.
Norwood, MA

The original recipe I have is in a family cookbook compiled by my great-aunt Lillian years ago. This particular recipe is one that was actually in my great-grandmother Cora St. Hilaire's own handwriting. The original reads as follows: "Chop fine + mix together equal amounts of chives, celery leaves, onion greens, summer savory, parsley + carrots. Pick in layers + coarse salt between in a scalded pint sealer, sprinkling 2 tbsp of cold water to the filled jar cover + set aside few days before using. Will keep throughout winter. Add a little of seasoning to soups, omelet, stuffing, stews. Cora"

(1 rating)
yield serving(s)
prep time 20 Min
method No-Cook or Other

Ingredients For herbes salees (salted herbs)

  • 1 bunch
    fresh chives , finely chopped
  • 1 bunch
    celery leaves, finely chopped
  • 1 bunch
    green onions, finely chopped
  • 1 bunch
    fresh savory, finely chopped
  • 1 bunch
    fresh carrots, finely chopped
  • coarse salt, to taste

How To Make herbes salees (salted herbs)

  • 1
    Finely chop all herbs and carrots, and mix them together in a bowl. The original recipe only specified using equal amounts of all the herbs, so adjust the amounts as needed to fill the canning jar you choose.
  • 2
    Pack the chopped mixture into a sterilized canning jar in layers, generously sprinkling each layer with the coarse salt. Once jar is filled, sprinkle 2 tbs of cold water over top of everything. Cover jar and set aside for a few days before using. Keeps well if you only use clean utensils to scoop it out each time.
  • 3
    Use as a seasoning when making soups, stews, omelets, stuffing, etc.
  • 4
    Store jar in a cool, dry place out of direct sunlight.