Recipe for Herbes Salées (adapted from Spruce Eats)

Here is a traditional Quebequois way to preserve large amounts of herbs to use all winter.

Suggested uses: A teaspoon in hot water makes a soothing and instant herbal broth. Stir into soups and stews, mix into salad dressings and tomato sauce, mix with cream cheese, yogurt or cottage cheese for dips, spreads and snacks….the uses are endless and a jar of these preserved herbs will be a welcome reminder of summer’s freshness during the depths of winter.

1 cup chives (fresh, chopped)
1 cup savory (fresh, chopped)
1 cup parsley (fresh, chopped)
1 cup chervil (fresh, chopped)
1 cup carrots (grated)
1 cup celery leaves or lovage or cutting celery (chopped)
1 cup green onions (chopped)
1/4 to 1/2 cup coarse salt
In a large bowl, combine chopped chives, savory, parsley, chervil, carrots, celery leaves, and green onions.. 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. Can keep for up to a year in the refrigerator.