• Yield: Makes 2 cups

  • Time: 10 minutes prep, Refrigerate overnight total

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. 


  • 2 carrots, peeled and finely chopped 

  • 2 celery ribs, finely chopped 

  • 1 head Belgian endive, halved, cored, and thinly sliced into half-moons 

  • 3 green onions, green and white parts, thinly sliced 

  • 1/4 cup [10 g] Vietnamese coriander leaves, coarsely chopped 

  • 1/2 cup [20 g] finely chopped fresh chives 

  • 1/3 cup [80 g] fine sea salt 

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.


  • cilantro

  • shiso 


  • Use a spoonful in fried rice. 

  • Sprinkle into scrambled eggs. 

  • Use as a dry marinade on grilled meats. 

  • Stir into mayonnaise and spread on sandwiches. 

  • Use as a seasoning to finish a braise. 

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.