Salted Herbs Food
SALTED HERBS
This was an old method of preserving herbs and flowers. This is a great method of helping to reduce the amount of salt you use at the table.
Provided by Nyteglori
Categories Very Low Carbs
Time P14DT5m
Yield 1 1/2 c
Number Of Ingredients 2
Steps:
- Put a 1/4 in layer of salt in a clean jar.
- Pack alternate layers of fresh herbs and salt in a glass jar. The salt layer should just barely cover the herbs.
- Top with remaining salt.
- Store tightly covered in a dry cool place.
- Pick out herbs to use in cooking. Or when herbs are dry (2 to 5 weeks) grind the salt and herbs together in a blender then place in a shaker for use at the table.
Nutrition Facts : Sodium 75448.9
SALTED HERBS
This comes from a Canadian web site, here is what was said about these herbs:These seasonings seem to be added to a lot of traditional French- Canadian recipes. "Herbs preserved with vegetables and salt make a lively seasoning for soups-particularly pea soup - sauces, stews and omelettes. A commercial brand, Les Herbes Salees du bas du fleuve, is marketed by J.Y. Roy of St. Flavie, Quebec. This recipe comes from the Metis district."
Provided by LAURIE
Categories Vegetable
Time P14DT10m
Yield 7 cups
Number Of Ingredients 8
Steps:
- In a large bowl, combine herbs and vegetables.
- Layer 1 inch of herb mixture in the bottom of a crock or glass bowl and sprinkle with some of the salt.
- Repeat layers until all of the herb mixture and salt is used.
- Cover and refrigerate for 2 weeks.
- Drain off accumulated liquid and pack herb mixture into sterilized jars.
Nutrition Facts : Calories 18.2, Fat 0.2, Sodium 4071.6, Carbohydrate 3.8, Fiber 1.5, Sugar 1.5, Protein 1
SALTED HERBS
This is a Quebecois recipe from my wife's great uncle Rene. I'm the gardener in the family, so, I've been elected to make them. There is no finer way to season soups.
Provided by Ben Hooper
Categories Onions
Time P2m28D
Yield 1 gallon
Number Of Ingredients 6
Steps:
- The herbs are cut finely with a sharp knife, in the order they ripen in the garden (chives, onion tops, savory, chives again, onions, parsley, chives again).
- Each layer is covered with a cup of salt, and jar is kept in the cellar or fridge.
- I plant seed onion bulbs, parsley and summer savory in May in my herb garden. The onions are spaced closely and 2/3 of them are cut as green onions, or scallions.
- The Salted Herbs are ready to use when the weather is cold enough to make soup on the wood cook stove. Add herbs to soup until the soup is salty enough.
- For less salt, wash herbs, before adding to soup.
Nutrition Facts : Calories 887, Fat 12.8, SaturatedFat 5.4, Sodium 339752, Carbohydrate 204.1, Fiber 89.4, Sugar 41.2, Protein 33.3
SALTED ROAST TURKEY WITH HERBS
I have brined my turkeys for years. But I hate the clean up of all the brine and such. This method made a lot of sense and I will be trying this for Thanksgiving this year. This method came from Bon Appetit Nov 08 and there were several herbed or spiced salt options or you can be creative and do your own flavor. I chose the classic.
Provided by MacChef
Categories < 4 Hours
Time 3h30m
Yield 8-12 serving(s)
Number Of Ingredients 18
Steps:
- Herbed Salt: Rub first six ingredients in small bowl to crush herbs finely, or put in small food processor. Can be made a week in advanced. Cover and store at room temperature. Stir in peel before using.
- Turkey: Rinse turkey inside and out (do not pat dry). Remove excess fat, neck and giblets, wrap and refrigerate to reserve for roast or making gravy. Place turkey in a roasting bag and sprinkle inside and out with all of the herbed salt. Close bag, place on cookie sheet and chill 18 - 24 hours.
- Set rack at lowest position in oven and preheat to 325°F Rinse turkey inside and out; pat very dry. Stir onion and next 5 ingredients into a bowl and stuff turkey in main cavity and neck cavity. Fold neck skin over cavity and secure with a skewer. Tuck wing tips under and tie legs together loosely. Place turkey on rack in roasting pan. Spread butter all over turkey. Place reserved fat, neck and giblets into bottom of roaster and pour 2 cups of chicken stock.
- Roast turkey 45 minutes. Baste with pan juices. Continue to roast until thermometer inserted into the thickest part of the thigh registers 165 - 170°F, basting every 45 minutes and adding additional stock or water if the pan becomes dry. Tent loosely with foil if browning too quickly, roasting 3-3 1/2 hours total. Transfer turkey to a platter and tent with foil, letting rest for 45 minutes. Reserve juices in pan for making your favorite gravy.
Nutrition Facts : Calories 1067.8, Fat 59, SaturatedFat 20.7, Cholesterol 427.4, Sodium 6135.7, Carbohydrate 6.4, Fiber 1.4, Sugar 1.9, Protein 120.8
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