
Tasty
Herbes Salées
First appeared in Grainews on 9 February 2021
Salted herbs are a Quebecois staple, a smart preserving method for gardeners faced with winter nipping down their herb beds each year. The types of herbs you use depend on what you grow: my current batch includes basil, oregano, parsley, chives, thyme, tarragon and a wee bit of sage and rosemary. Add minced celery leaves, kale, spinach or chard if you like, or even minced carrot. This only works with fresh herbs, not dried, so mark your calendar for next summer or fall. Good in sauces and gravies, soups, gratins, risottos, etc. Keeps for several months in the fridge.

Makes 1 quart
1 c.
minced basil
1 c.
minced thyme
1 c.
minced parsley
1 c.
minced oregano
1 c.
minced tarragon
1 c.
minced chives
¼ c.
minced rosemary and/or sage
½ c.
kosher salt
Directions

Mix together and transfer to a glass jar. Cover and store in the fridge for a week before using. Keep refrigerated.
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