herbes salees (salted herbs)
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"
prep time
20 Min
cook time
method
No-Cook or Other
yield
varies
Ingredients
- 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)
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Step 1Finely 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.
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Step 2Pack 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.
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Step 3Use as a seasoning when making soups, stews, omelets, stuffing, etc.
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Step 4Store jar in a cool, dry place out of direct sunlight.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Diet:
Vegetarian
Method:
No-Cook or Other
Tag:
#Heirloom
Culture:
Canadian
Ingredient:
Spice/Herb/Seasoning
Category:
Seasoning Mixes
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