BBF Finds: Salted Herbs

Look what I found!! Spotted in the refrigerator section of pickles and bacon in the Portland Hannaford. It’s Mailhot’s Salted Herbs. Now, you know I heart their sausage, so I was excited to see a new-to-me French Canadian product. The ingredients are simple: salt, parsley, leeks, and scallions.

Now what to do with it…

Google taught me that herbs were preserved in salt before refrigeration was widespread. My co-worker with French Canadian relatives tells me it’s used in pork pie. And of course, I infer that you can put it on anything relevant- meats, eggs, in soups, stews, etc.

But does anyone know of any other traditional uses? Educate me!

Update: After polling all the French Mainers I know, I believe there is no one specific use for herbes salle. Rather, it’s just used in French-Canadian cooking, from omelettes, to soups and stews. Basically, if you’d add herbs or salt to it, you can use salted herbs.

This jar does need to be refrigerated and probably can last as long as it’d take you to use it. I’d keep it 6 to 8 months to be safe and of course, discard it if you notice any mold. It can easily be made- see this Food in Jars post for tips on making flavored salts or sugars.

About these ads
This entry was posted in food preservation, French Canadian, local eating, Maine. Bookmark the permalink.

13 Responses to BBF Finds: Salted Herbs

  1. >We make this in big batches every year. But we also add garlic and oregano and other herbs. This is convenient for having onions and garlic already chopped up! I use it in spaghetti sauce, meatballs, as a rub on pork roast. Since this is packed in salt, don't add any extra. It will make your house smell so yummy. :o)

  2. Peter says:

    >I ferment all sorts of greens and herbs in brine. They keep a long time, and go with everything.

  3. Karen says:

    >I've never heard of salted herbs, but googled it and it sounds like it would be an amazing thing to add to all kinds of foods. One mentioned was omlettes, also soups, stews, and and sauces. Can't wait to see how you like them. I may make some myself :)

  4. leah ramirez says:

    >I LOVE this idea!! We are overgrown with herbs in the summer months each year, so much so that I end up tossing them to the chickens after drying ehat seems like lbs and lbs of them!! I have now used up my winter stores and am waiting impatiently for my spring seedlings to produce. What a great and different way to preserve my fresh herbs!! I cant wait to give it a try!!

  5. Jazkabor says:

    >OOooooh! I need recipes! ; )

  6. Amy says:

    >I checked in with my French-Canadian mom, and she said she uses it to flavor soups and stews.

  7. >This sounds wonderful! Kind of like salty pesto. Found your blog thanks to Food in Jars.@BarbChamberlain

  8. Susan says:

    >Question: does this need refrigeration and how long is shelf life? Thanks

  9. Anonymous says:

    >When I was a little girl my grandmother made this incredible soup. She would melt a bit of butter in the bottom of a sauce pan and saute the herbs with finely chopped carrots until soft. She then added homemade chicken stock, chicken and alphabets (the pasta type). Voila! A soup that would make any child happy….I just made it for my daughter last week. It is a perfect remedy for a cold or upset tummy.

  10. >What an idea! Never heard of it, I would probably mix it with pasta or maybe even use it in a salad dressing??

  11. Anonymous says:

    >I am of Italian descent and they do something very similar. The one I remember had parsley, garlic, salt, olive oil and anchovies. It was added to foods/sauces and used as a condiment to meats. Yum!

  12. >mix it with a pesto. yummmm.

  13. david says:

    >off topic,but how did yourfermented pickles turn out last fall.i would like to compare notes.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s