---------- Recipe via Meal-Master (tm) v8.03
  
       Title: SALTED HERBS
  Categories: Canadian
       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.
   
   Source: A Taste of Quebec by Julian Armstrong Posted
   by: Linda Davis
  
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