Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Chopped fresh chives 1 c Grated carrots
1 c Chopped fresh savoury 1 c Chopped celery leaves
1 c Chopped fresh parsley 1 c Chopped green onions
1 c Chopped fresh chervil 1/4 To 1/2 cup coarse salt

These seasonings seem to be added to a lot of traditional French-
Canadian recipes. "Herbs preserved with vegetables and salt make a
lively seasoning for soups-particularly pea soup - sauces, stews and
omelettes. A commercial brand, Les Herbes Salees du bas du fleuve,
is marketed by J.Y. Roy of St. Flavie, Quebec. This recipe comes
from the Metis district."

In a large bowl, combine herbs and vegetables. 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. Makes about 5 to 6 cups.

Source: A Taste of Quebec by Julian Armstrong Posted by: Linda Davis

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