Our wild salted herbs: clients tell us they are the best they have ever tasted
Salted herbs used to be prepared with garden herbs like scotch lovage and savory and root crops such as carrots and parsnips. It allowed people to keep some of their crops over winter. They used the mixture to salt everyday dishes, adding the aroma of the herbs and vegetables to the dish in question.
They say that there are as many salted herb recipes as there are families in Quebec. Ours differs from commercial offers which contain mostly parsley, carrots and parsnips.
We laboured for three years with fifteen different herbs and vegetables to arrive at this artisanal product. The six that were selected grow from spring to fall and give us a tasty, well balanced condiment.
As the season progresses, each new harvest is salted and refrigerated. By late October we weight the different ingredients, assemble them and put the mixture in jars. Isn’t this the very essence of Slow Food?
