---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Salted Herbs
  Categories: Canadian
       Yield: 5 servings
  
       1 c  Chopped fresh chives                1 c  Grated carrots
       1 c  Chopped fresh savoury               1 c  Chopped celery leaves
       1 c  Chopped fresh parsley               1 c  Chopped green onions
       1 c  Chopped fresh chervil             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 Posted by: Linda Davis
  
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