Saltedherbs Recipes
SALTED HERBS
This comes from a Canadian web site, here is what was said about these herbs: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."
Provided by LAURIE
Categories Vegetable
Time P14DT10m
Yield 7 cups
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 18.2, Fat 0.2, Sodium 4071.6, Carbohydrate 3.8, Fiber 1.5, Sugar 1.5, Protein 1
SALTED HERBS
This is a Quebecois recipe from my wife's great uncle Rene. I'm the gardener in the family, so, I've been elected to make them. There is no finer way to season soups.
Provided by Ben Hooper
Categories Onions
Time P2m28D
Yield 1 gallon
Number Of Ingredients 6
Steps:
- The herbs are cut finely with a sharp knife, in the order they ripen in the garden (chives, onion tops, savory, chives again, onions, parsley, chives again).
- Each layer is covered with a cup of salt, and jar is kept in the cellar or fridge.
- I plant seed onion bulbs, parsley and summer savory in May in my herb garden. The onions are spaced closely and 2/3 of them are cut as green onions, or scallions.
- The Salted Herbs are ready to use when the weather is cold enough to make soup on the wood cook stove. Add herbs to soup until the soup is salty enough.
- For less salt, wash herbs, before adding to soup.
Nutrition Facts : Calories 887, Fat 12.8, SaturatedFat 5.4, Sodium 339752, Carbohydrate 204.1, Fiber 89.4, Sugar 41.2, Protein 33.3
HERBES SALEES (SALTED HERBS)
The original recipe I have is in a family cookbook compiled by my great-aunt Lillian years ago. This particular recipe is one that was actually in my great-grandmother Cora St. Hilaire's own handwriting. The original reads as follows: "Chop fine + mix together equal amounts of chives, celery leaves, onion greens, summer savory,...
Provided by Melissa T.
Categories Seasoning Mixes
Time 20m
Number Of Ingredients 6
Steps:
- 1. Finely chop all herbs and carrots, and mix them together in a bowl. The original recipe only specified using equal amounts of all the herbs, so adjust the amounts as needed to fill the canning jar you choose.
- 2. Pack the chopped mixture into a sterilized canning jar in layers, generously sprinkling each layer with the coarse salt. Once jar is filled, sprinkle 2 tbs of cold water over top of everything. Cover jar and set aside for a few days before using. Keeps well if you only use clean utensils to scoop it out each time.
- 3. Use as a seasoning when making soups, stews, omelets, stuffing, etc.
- 4. Store jar in a cool, dry place out of direct sunlight.
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