Les Herbes Salées

Salt as a means of food preservation is one of the oldest methods still being practiced.  Egyptians used salt during the mummification process as well as in food storage, and throughout much of history salt was considered more precious than gold!  Salted herbs are very popular, especially in French Canadian cuisine.  Wanting to reconnect with a bit of my heritage (kind of obvious with a name like Danielle Renee, never mind the fact my grandfather dropped the “s” from our name because it sounded too French.  Dude, you are French.) I thought it would be a fun way to preserve some of this year’s garlic scapes.  Obviously this is not a technique I will be practicing very often.

Salt preservation works by drawing out the moisture from the fresh herbs creating a brine; this environment becomes inhospitable to harmful organisms, such as bacteria and fungus, causing dehydration through osmosis.  This pint jar will last me several years and since I rarely consume anything processed or traditionally canned my sodium intake is very low, so it all balances out.  Besides it’s not like I’m going to be sprinkling it on my morning granola!

Salted Herbs

1/4 cup pickling salt for every 1 cup fresh herbs

In a clean mason jar alternate layers of chopped herbs and salt, starting and ending with salt.  Set in a cool dry place for a month while the brine develops.  Use as needed.

Once my herbs mature a bit more I may create a blend with rosemary, basil, chives, parsley, oregano and celery.  I thought it would be a nice way to flavor soups, veggies and stews.



Filed under Herbs, Salt

12 responses to “Les Herbes Salées

  1. This was such a well written post I just loved it, I would really like to try this! It come at the right time of the year also, so many time I read things like this in the dead of winter, just to completely forget about it when summer rolls around.

    • Thank you Mitchell! I try to keep my posts seasonally appropriate, which isn’t hard to do since I mainly eat what I’m growing or what is currently in season. I have two more garlic scape posts to write this week, then I’m done till next year. Nothing is more frustrating than finding a great recipe at the wrong time of the year!

  2. Great idea! Seeing as how I only have one scape growing right now, I might not use it! But I think sage or tarragon might want to jump in a jar of salt…

  3. This IS wonderful! I always have a surfeit of herbs. Looking forward to trying this recipe. Thanks for sharing! I assume that this can be used with many vegetables as well?

    • Thanks for stopping by Becca! You can preserve just about anything with salt; traditionally it was done with meats and fish before the use of refrigeration. I’m looking forward to trying it with a few herb blends!

  4. Jill

    Last summer I chopped some of my garlic scapes….very finely….and mixed them with butter. I plopped them onto a wax paper lined cookie sheet with a melon baller and froze them. Once they were frozen I tossed them all into a ziploc freezer bag and put them back into the freezer………Thanksgiving rolls around and we have wooooooooonderful garlic butter for out mashed potatoes.

    ……and the leftovers work pretty good for making scrambled eggs!

    • That is a great idea Jill! I have a few scapes left over and need to clarify another batch of butter, so I may give your garlic butter a whirl! Thanks for sharing!

  5. I have clean, glass peanut butter jars with screw on lids. Will these be adequate?

  6. Pingback: Pickled Garlic Scapes | One Green Tomato

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