I learned to prepare salted herbs with my grandmother Anna Mongrain. In Quebec, it is a tradition to make it to flavor dishes throughout the year. Their use is widespread in the north of the province.
Here is my recipe that I had the pleasure to present in 2000 at the IACP (International Association of Culinary Professionals) conference held in Montreal. Journalist Julian Armstrong from The Gazette and Serge Caplette, former chef of the Hilton Montreal, joined me to present typical Quebec dishes to food professionals from several countries of the world.
You can omit one herb and simply increase the amount of one or more of the other herbs in the recipe. Just respect the amount of salt for the total volume of herbs.
Prepare and enjoy this Barley Tomato soup prepared with salted herbs
Salted herbs flavor:
Vegetable soup
Pea soup
Mashed potatoes
Boiled beef
Stew of pork feet and meatballs
Variation:
Salted herbs are sometimes prepared only with green parts of onions to flavor mashed potatoes and soups.
Yield about 3 jars of 16 oz
The herbs are first washed, drained, patted dry with paper towel before chopping and measuring.
Mix chopped herbs in a large bowl.
In glass jars, alternate, ¼ inch layers of salt and fresh herbs, beginning and ending with salt. Cover with lid and store in refrigerator. Salted herbs will keep for one year.
To season soups and stews, scoop a large spoonful from the jar, place in a colander and rinse under cold water to remove excess salt before using.
Ingredients
Directions
Mix chopped herbs in a large bowl.
In glass jars, alternate, ¼ inch layers of salt and fresh herbs, beginning and ending with salt. Cover with lid and store in refrigerator. Salted herbs will keep for one year.
To season soups and stews, scoop a large spoonful from the jar, place in a colander and rinse under cold water to remove excess salt before using.
