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Salted Herbs

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      Title: SALTED HERBS
 Categories: Canadian
      Yield: 5 Servings
 
      1 c  Chopped fresh chives
      1 c  Chopped fresh savoury
      1 c  Chopped fresh parsley
      1 c  Chopped fresh chervil
      1 c  Grated carrots
      1 c  Chopped celery leaves
      1 c  Chopped green onions
    1/4    To 1/2 cup coarse salt
 
  These seasonings seem to be added to a lot of traditional French-
  Canadian recipes. "Herbs preserved with vegetables and salt make a
  lively seasoning for soups-particularly pea soup - sauces, stews and
  omelettes. A commercial brand, Les Herbes Salees du bas du fleuve, is
  marketed by J.Y. Roy of St. Flavie, Quebec. This recipe comes from
  the Metis district."
  
  In a large bowl, combine herbs and vegetables.  Layer 1 inch of herb
  mixture in the bottom of a crock or glass bowl and sprinkle with some
  of the salt.  Repeat layers until all of the herb mixture and salt is
  used. Cover and refrigerate for 2 weeks. Drain off accumulated liquid
  and pack herb mixture into sterilized jars. Refrigerate until ready
  to use. Makes about 5 to 6 cups.
  
  Source: A Taste of Quebec by Julian Armstrong Posted by: Linda Davis
 
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