Recipe: Salted Herbs (herbs preserved with vegetables and salt)

SALTED HERBS

1 cup chopped fresh chives
1 cup chopped fresh savory
1 cup chopped fresh parsley
1 cup chopped fresh chervil
1 cup grated carrots
1 cup chopped celery leaves
1 cup chopped green onions
1/4 to 1/2 cup coarse salt

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.

Note from source:
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. This recipe comes from the Metis district.

Makes about 5 to 6 cups
Source: A Taste of Quebec by Julian Armstrong