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Salted Herbs

Yields1 ServingPreparation45 mins

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.

Salted Herbs

 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.