Salted Herbs

Please wait...
Salted herbs give a unique taste to Quebec dishes, including Vegetable Soup, Pea Soup, Mashed Potatoes, Beef Bouilli and Stew of Pork Legs and Meatballs.

Share

Salted Herbs

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.

portionYield about 3 jars of 16 oz

The herbs are first washed, drained, patted dry with paper towel before chopping and measuring.

Preparation45 mins

 1 cup fresh chives, chopped finely
 1 ½ cup fresh parsley, chopped finely
 1 cup finely chopped leek, green part only
 1 cup finely chopped scallion, green part only
 2 cups finely chopped celery leaves
 ¼ cup finely chopped fresh winter savory OR 2 tablespoons dried winter savory
 2 cups coarse salt

1

Mix chopped herbs in a large bowl.

2

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.

3

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

 1 cup fresh chives, chopped finely
 1 ½ cup fresh parsley, chopped finely
 1 cup finely chopped leek, green part only
 1 cup finely chopped scallion, green part only
 2 cups finely chopped celery leaves
 ¼ cup finely chopped fresh winter savory OR 2 tablespoons dried winter savory
 2 cups coarse salt

Directions

1

Mix chopped herbs in a large bowl.

2

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.

3

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.

Salted Herbs

 

Culinary inspirations in your email!

Subscribe to my Newsletter

Hi, I'm Micheline

Share your ideas and comments with  me and other visitors

Leave a Reply

Your email address will not be published. Required fields are marked *

You will certainly like ...

Alsatian Sauerkraut

You can accompany this dish of Alsatian sauerkraut with boiled potatoes, sausages, pork chops and ham.

Salmon Croquettes

Accompany these salmon croquettes with a lettuce salad and homemade red or green ketchup.

Cooking with Micheline