Herbes Salee or Salted Herbs

Homemade ricotta cheese with herbes salee and chive blossoms

This flavorful combination of fresh herbs can be used to season soups, sauces, stews, dressings, mashed potatoes, roasted vegetables, sautéed vegetables, and used to create flavorful butters. There is no one recipe for this wonderful condiment. I often choose a flavor profile for my herbes salee based on a dominent flavored herb and choose additional herbs that support that profile. Supportive herbs can be parsley, scallion, and celery leaves. I prefer to use a mineral salt, but you can choose any minimally processed salt that you prefer. Layer the herbs with the salt and let sit in the refrigerator for 2 weeks. Following the 2 weeks, press the herbs to release any water that may be in the mixture. The herbes salee will keep fresh for 9 months to 1 year. 
 
1 cup chives, chopped
1 cup lovage or dill, chopped
2 cups parsley, chopped
1 cup carrot, finely grated
1 cup celery leaves, chopped
1 cup green onions, chopped
1 cup mint, chopped
1/4 to 1/3 cup Himalayan pink salt, or other mineral salt

1. Combine all of the chopped herbs in a large bowl.

1. Layer 1 inch of herb mixture in the bottom of a lidded jar and sprinkle with some of the salt. Repeat layers until all of the herb mixture and salt is used.
   
2. Cover and refrigerate for 2 weeks. Divide the herb mixture into smaller jars if you prefer. Refrigerate until ready to use. Herbes salées can keep for up to a year in the refrigerator.

 
Herb combinations to try:
 
1 cup parsley, 1 cup sorrel, 1 cup celery leaf, 1 cup Egyptian onion or green onion, 1 cup lovage leaf, 1/4 to 1/2 cup Himalayan pink salt, or other mineral salt
 
 
1 ½ cup parsley, 1 ½ cup leeks, 1 cup carrots, 1 cup white onion, 1 cup celery, ½ cup chives, finely chopped, ¼ cup tarragon, ¼ cup oregano, 3 tablespoons thyme, 2 tablespoons rosemary, 1 tablespoon sage, 1/2 cup Himalayan pink salt, or other mineral salt

I have also made salts from single herbs such as rosemary, basil, and mint.