Salted Herbs

chefs-mate chefs-mate 0 Comments
Servings: 5 Difficulty: Intermediate
Jump To Recipe Print Recipe
0 Add to Favorites
A traditional French-Canadian preserved herb mixture for long-term flavor enhancement
Salted Herbs recipe image
Recipe tools
Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.

Salted Herbs, or “Herbes Salées,” is a cherished French-Canadian condiment that adds a vibrant, savory punch to simple dishes. This recipe combines fresh chives, savory, parsley, chervil, celery leaves, and green onions with coarse salt to create a preserved seasoning blend. The salt acts as a preservative, allowing the herbs to ferment gently and develop deep, complex flavors over two weeks. This condiment is perfect for stirring into pea soup, enriching stews, or seasoning omelets. It brings a rustic, home-style taste to your table, making it an ideal addition to your pantry for weeknight meals or when you want to elevate basic ingredients with authentic regional flavor.

Salted Herbs recipe image
Print Recipe
0 Add to Favorites

Salted Herbs

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 5 Calories: 57.0

Description

Salted Herbs, or "Herbes Sal&# 195;©es," is a cherished French-Canadian condiment that adds a vibrant, savory punch to simple dishes. This recipe combines fresh chives, savory, parsley, chervil, celery leaves, and green onions with coarse salt to create a preserved seasoning blend. The salt acts as a preservative, allowing the herbs to ferment gently and develop deep, complex flavors over two weeks. This condiment is perfect for stirring into pea soup, enriching stews, or seasoning omelets. It brings a rustic, home-style taste to your table, making it an ideal addition to your pantry for weeknight meals or when you want to elevate basic ingredients with authentic regional flavor.

Ingredients

Directions

  1. In a large bowl, combine the chopped chives, savory, parsley, chervil, celery leaves, green onions, and grated carrots.
  2. Prepare a clean crock or glass bowl for preservation.
  3. Layer 1 inch of the herb and vegetable mixture into the bottom of the crock.
  4. Sprinkle a layer of coarse salt over the herb mixture.
  5. Repeat the layering process, alternating between the herb mixture and salt, until all ingredients are used.
  6. Cover the container tightly and refrigerate for 2 weeks to allow the flavors to develop and the herbs to preserve.
  7. After 2 weeks, drain off any accumulated liquid from the jar.
  8. Pack the salted herb mixture into sterilized jars for storage.
  9. Refrigerate the sealed jars until ready to use.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 57.0kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 24440.4mg1019%
Total Carbohydrate 13.4g5%
Dietary Fiber 3.7g15%
Sugars 6.1g
Protein 1.6g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Keep refrigerated in sterilized jars. The salt acts as a preservative, allowing the mixture to last for several months.

Usage: This condiment is excellent for flavoring soups (particularly pea soup), stews, sauces, and omelets. Start with a small amount and adjust to taste.

Ingredient Note: While the original source mentions this is a traditional French-Canadian recipe often found in Quebec, you can adjust the salt quantity based on your preference for salinity.

Preparation Tip: Ensure all utensils and jars are clean and dry before starting to prevent spoilage during the fermentation process.

Keywords: salted herbs, herbes salees, french canadian, preserved herbs, condiment, chives, parsley, chervil, savory, celery leaves, green onions, coarse salt, fermentation, pantry staple, soup seasoning, vegan, vegetarian, traditional recipe, quebec cuisine
Recipe Card powered by WP Delicious

Leave a Comment