Traditional Québécois Herbes Salées

Name: Traditional Québécois Herbes Salées
Prep time: 30 min
Total time: 30 min
Yield: 20 servings
Cuisine: Quebecois
Ingredients: 2 cups fresh parsley (finely chopped); 1 cup fresh chives (finely chopped); 1 cup fresh celery leaves (finely chopped); 1/2 cup fresh thyme (finely chopped); 1/2 cup fresh savory (finely chopped); 1 cup coarse sea salt

30 min 20 servings Easy

All Recipes

Discover the vibrant taste of Québec with Herbes Salées, a versatile salted herb blend that's a staple in Québécois cuisine.

Prep

30 min

Total

30 min

Servings

Difficulty

Easy

Herbes Salées is a traditional Québécois condiment made by preserving fresh herbs with salt. This delightful blend is a cornerstone of many traditional dishes from Québec, imparting a burst of flavour that can elevate even the simplest recipes. Originating from the necessity to preserve herbs before the advent of refrigeration, Herbes Salées has become a beloved staple for infusing dishes with the fresh taste of summer, even in the depths of winter. Its versatility makes it a cherished ingredient in soups, stews, and salads.

Instructions

Prepare the herbs

Rinse all herbs thoroughly under cold water to remove any dirt or debris. Pat them dry with a clean towel.

Pro tip: Ensure the herbs are completely dry to prevent any moisture from affecting the preservation process.

Chop the herbs

Finely chop the parsley, chives, celery leaves, thyme, and savory. Aim for uniform pieces to ensure even salting.

Pro tip: Use a sharp knife for clean cuts, which helps in maintaining the herbs' flavours.

Mix with salt

In a large bowl, combine the chopped herbs with the coarse sea salt. Mix thoroughly until the herbs are evenly coated.

Pro tip: Adjust the amount of salt according to your taste, keeping in mind that salt acts as a preservative.

Pack into jar

Spoon the herb and salt mixture into a sterilized glass jar, pressing down firmly with the back of a spoon to remove air pockets.

Pro tip: Leave a small gap at the top of the jar to allow for expansion.

Seal and store

Seal the jar with a tight-fitting lid and store it in the refrigerator. Allow the flavours to meld for at least 24 hours before using.

Pro tip: For best results, let the mixture age for a week before using.

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Tips & Tricks

Use fresh, high-quality herbs for the best flavour.
Ensure the jar is properly sterilized to extend shelf life.
Adjust salt levels to your taste, but remember it's a preserving agent.

Frequently Asked Questions

What is the traditional recipe for Herbes Salées in Québec?

The traditional recipe involves combining finely chopped fresh herbs like parsley, chives, celery leaves, thyme, and savory with coarse sea salt.

How do you make Herbes Salées?

Mix finely chopped fresh herbs with coarse sea salt, pack into a sterilized jar, and refrigerate.

Can I use dried herbs instead of fresh ones?

Dried herbs are not recommended as they won't provide the same texture or flavor as fresh herbs in this recipe.

How long can Herbes Salées be stored?

When stored in a sealed jar in the refrigerator, Herbes Salées can last for up to 6 months.

What if my Herbes Salées turn out too salty?

If the mixture is too salty, use less when seasoning dishes or add more fresh herbs to balance the saltiness.

Serving Suggestions

Herbes Salées can be used to enhance the flavour of a wide variety of dishes. Stir a spoonful into soups or stews for a punch of herbaceous goodness, or use it as a seasoning for meats and vegetables. To store your Herbes Salées, keep them in an airtight jar in the refrigerator, where they can last for several months. If you have a larger batch, consider freezing portions for long-term storage.

Nutrition per serving

Calories

Protein

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