Here is a traditional Quebec recipe called  in French Herbes Salées, which translates to Salted Herbs.

A lively seasoning for soups –particularly pea soup — sauces, stews, and omelettes.  This recipe comes from the Metis district.

This makes a huge batch so cut back the recipe if needed. They do keep a long time though so you can prepare a few jars and leave them in the fridge or they make a great hostess gift.


  • 1 cup chopped fresh chives
  • 1 cup chopped fresh savory
  • 1 cup chopped fresh parsley
  • 1 cup chopped fresh chervil
  • 1 cup grated carrots
  • 1 cup chopped celery leaves
  • 1 cup chopped green onions
  • 1/4 to 1/2 cup coarse salt


In a large bowl, combine 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.

Yield: 5 to 6 cups