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Blanche Soucy's Salted Herbs
Recipe by Blanche Soucy, sent in by Alison who learned it from her friend Pat Soucy
Salted herbs are a delicious addition to soups & stews. I must try growing chervil and savory next year! Thought that at season's end, some people might like a fast way to use up those extra herbs…----Alison
• 1/2 cup chopped fresh chives
• 1/4 cup chopped fresh savory
• 1 cup chopped fresh parsley
• 1 cup chopped fresh chervil
• 1/4 cup carrot tops
• 1 cup chopped celery leaves
• 1/2 cup chopped green onions
• 1 cup chopped onions
• 1 pound coarse salt
1. Wash and dry herbs & vegetables. Chop fine.
2. Layer 1" (2.5 cm) of herb mixture in the bottom of a crock or glass
bowl and sprinkle with some of the salt.
3. Repeat layers until all of the herb mixture and salt is used.
4. Cover with cold water.
5. Refrigerate for 2 weeks.
6. Use in soups and stews.
7. Rinse off excess salt before placing small quantity (about 2
tablespoons) into recipe.
I usually make enough to store in a quart mason jar in the fridge. I keep mine from one season to the next, IE: late summer when I pick most of the herbs to the next late summer. They may keep forever but mine are usually used up by then. When I'm ready to use them I scoop them out with a large serving spoon that holds probably two heaping tablespoons full. I put them into a fine strainer (one that I use for tea leaves) and rinse in cold water. Then I add them to the soup/stew. I think my dad used to add to the crock that he used for the same recipe throughout the year. If I make that batch in the late summer it usually lasts all winter and I don't have to think about it again. I make soup almost every week in the winter and it gets me through nicely with one batch.---Pat Soucy