Herbes salées from Batch: Over 200 Recipes, Tips and Techniques for a Well Preserved Kitchen (page 229) by Joel MacCharles and Dana Harrison

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Ricotta gnocchi, pistachios, brown butter, and asparagus relish; Fish fry with homemade tartar; Roasted chicken with pickled grapes; Homemade pizza; Pasta with olive oil, garlic, and roast pepper purée; Brined pork loin roast with maple-rhubarb-cornmeal crust

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Let stand for 4-5 days before using.

  • eliza on November 08, 2016

    This recipe is a good way to preserve extra herbs at the end of the season to use through the winter. It is also known as Quebec salted herbs. It's available on their website Well Preserved. You basically chop up herbs and greens finely and mix or layer them with salt and put it in the fridge. It lasts for months and can be used in place of salt when making stews, soups, omelettes, etc. Or, if you just want the herbs, put it in a fine strainer and wash out the salt.

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