A good way to use garden herbs

Fines Herbs from the Lower River
(Fines Herbes Salees Du Bas-Du-Fleuve)
  
A traditional family recipe from Quebec to preserve fresh herbs from the garden for winter soups and stews.

 

Choose herbs such as parsley, chervil, chives, oregano, sweet marjoram or thyme.  Choose vegetables such as onions, leeks or carrots.

 

1 cup (250 mL) of processed herbs and/or vegetables
1/4 cup (60 mL) of coarse salt

 

Using a food processor, finely chop the fresh herbs and/or vegetables together. (If using carrots, they should be grated first) Toss the chopped herbs thoroughly with the salt. Put into a sealed glass jar and store in the refrigerator. Wait 3 days before using. The herbs will keep in the fridge for up to 6 months.

 

Herbal Vegetable Salt
Makes 3 cups (700 mL)

 

1 cup (250 mL) dried chard leaves
1 cup (250 mL) dried kale leaves
1/2 cup (125 mL) dried thyme
1/2 cup (125 mL) dried Greek oregano
Optional: 1 Tbsp (15 mL) dried cayenne pepper flakes