Herbes Salees (Salted Herbs)

Melissa T.


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 vote

20 Min
No-Cook or Other


  • 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.

Printable Recipe Card

About Herbes Salees (Salted Herbs)

Course/Dish: Seasoning Mixes
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Canadian
Dietary Needs: Vegetarian
Other Tag: Heirloom

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