Basics
Salted Herbs
The "traditional Acadian salted herbs" varies from the Quebecois version as it contains only brined bulbs and green stems from the onion family. The origin of salted herbs in Quebec dates back to the deportation of the Acadians in the second half of the 18th century; many Acadians settled in Quebec where salted herbs quickly became part of the culinary tradition. This ancestral method of preservation keeps the delicious aromas of fresh herbs harvested during the summer throughout the winter months and still used in modern Quebecois kitchens today.
Details
- Difficulty
- Easy
- Prep
- 10 min
- Active
- 10 min
- Cook
- 15 min
- Total
- 15 min
- Yield
- 2 jars
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- Category
- Basics
- Time
- 15–30 min
- Nutrition
- High fibreUnder 500 kcal
- Diet
- VeganPlant-based
- Difficulty
- Easy
- fresh savory
- 10 g
- fresh thyme
- 10 g
- fresh mixed herbs
- 30 g
- parsley leaf, fresh
- 100 g
- carrots
- 150 g
- celery stalk
- 100 g
- green onions
- 100 g
- coarse salt
- 165 g
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 10.8 g
- Energy
- 1,111.3 kJ
- Calories
- 265.6 kcal
- Fat
- 4.5 g
- Fibre
- 28.8 g
- Carbohydrates
- 30.7 g
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