Salted Herbs

1 c Chopped fresh chives
1 c Chopped fresh savory
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