Salted herbs
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Salted herbs
Last updated 6/12/2012 12:52:35 AM. Recipe ID 14312. Report a problem with this recipe.
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      Title: Salted herbs
 Categories: French can, Herbs, Armstrong
      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.

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Recipe ID 14312 (Apr 03, 2005)

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