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Inspired by the traditional Canadian recipe, the wild salted herbs consist of 6 vegetables and herbs patiently gathered from spring to fall in forests and by the sea.
The fresh taste of glasswort and lovage dominates while evening primrose adds slightly spicy notes, making this condiment the perfect ally to season and enhance your dishes.
Wild salted herbs
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Wild salted herbs were once prepared with garden herbs such as savory and lovage and some chopped root vegetables, then put in salt. They allowed preserving a bit of summer throughout the winter and seasoning daily cooking with an aromatic touch unique to each preparation.
It is said that there are as many recipes for salted herbs as there are families in Canada! Gourmet Sauvage’s recipe stands out from commercial recipes that mainly contain parsley, parsnips, and carrots.
We have indeed worked for over 3 years on crafting this perfectly balanced artisanal recipe. Out of the fifteen wild plants initially tested, we selected 6, which are harvested between May and October.
Each new harvest is chopped and salted and then set aside until after 6 months, we can proceed with the final mixing. Isn’t this the essence of slow food?
