Salted herbs are popular in Québec, where they can be found in just about every grocery store. They are easy to make, pack a lot of flavor, and can be used in a variety of ways: as a marinade, as a seasoning in soups and stews, or as a garnish.
The Book of Greens
by Jenn Louis
In a food processor, combine the carrots and celery and pulse until the size of corn kernels (or chop by hand with a sharp knife). In a bowl, combine the carrots, celery, endive, and green onions. Add the Vietnamese coriander, chives, and salt and stir to combine. Cover and refrigerate the salted herbs for at least overnight before using. They will keep in an airtight container up to 1 month.
OTHER GREENS TO TRY
5 THINGS TO DO WITH SALTED HERBS
Reprinted with permission from The Book of Greens by Jenn Louis, copyright © 2017. Photography by Ed Anderson. Published by Ten Speed Press, an imprint of Penguin Random House LLC.