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Salted Herbs

Salted Herbs

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Shortly after marrying into a French Canadian family, I experienced “Salted Herbs”, or herbes salées, for the first time, mixed in mashed potato’s, rice dishes and soups.

This ingredient took mundane mashed potato’s to a new level and taste, actually making them exciting to eat. Since, I have used it in several dishes to create new tastes from old recipes. It is great in omelets too!  My only problem with this wonderful addition to my cooking arsenal is running out.  I make it now in my kitchen and it takes about an hour to prepare.

Here is the recipe.  I like to add olive oil, 1 diced single bud/glove of garlic and balsamic vinegar to about 1 cup of the final product to produce the best pesto you have every tasted.  Great on toasted Italian bread.

Have Fun! And Please let me know what other dishes you discover it tastes great with.

bon appetit`

Steven Carr


  • 1 c sliced fresh chervil

  • 1 c grated carrots

  • 1 c sliced celery leaves

  • 1 c sliced green onions

  • 1 c sliced fresh parsley

  • 1/4-1/2 c coarse salt

  • 1 c sliced fresh savory

  • 1 c sliced fresh chives


  • Step #1 In a large bowl, mix herbs & vegetables

  • Step #2 Layer 1 inch of herb mixture in the bottom of a crock or glass bowl & sprinkle with some of the salt

  • Step #3 Repeat layers until all of the herb mixture & salt is used

  • Step #4 Cover up & put in the fridge for 2 weeks

  • Step #5 Drain off accumulated liquid & pack herb mixture into sterilized jars

  • Enjoy the Salted Herbs recipe

If you are adventurous and want to experience salted herbs, it is a real treat.  Restaurants and Chefs of America need to discover this tasty Canadian additive.

Steven Carr


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