190 ml | Inspired by the traditional Quebec recipe, wild salted herbs are made up of 6 vegetables and herbs patiently harvested from spring to fall in the forest and by the sea. The fresh taste of samphire and Scottish lovage dominate while evening primrose adds slightly spicy notes, making this condiment the perfect partner to salt and enhance your dishes.
Ingredients
- samphire
- sea salt
- Scottish lovage
- greater burdock
- purple stonecrop
- biennial evening primrose
- Canadian garlic
Wild salted herbs: they are said to be the best there is!
Salted herbs were once prepared with garden herbs such as savory and lovage and some chopped root vegetables, then placed in salt. They allowed us to preserve a bit of summer throughout the winter, and to salt everyday cooking by adding a unique aromatic touch to each dish.
They say there are as many savory herb recipes as there are families in Quebec! Gourmet sauvage's recipe stands out from commercial recipes that mainly contain parsley, parsnips, and carrots.
We spent over three years developing this perfectly balanced, artisanal recipe. From the fifteen wild plants we initially tested, we selected six that are harvested between May and October.
Each new harvest is chopped, then salted and set aside until, after six months, we are ready to make the final blend. Isn't this the epitome of slow food ?
Cooking with Wild Salted Herbs
Wild salted herbs are a salt substitute with a herbaceous aroma. They are used to season dishes as a substitute for conventional salt and naturally enhance the flavors of your dishes thanks to the complex aromas of the wild plants that go into their composition.
- IN SOUPS AND BOTTLES
- IN MARINADES AND DRESSINGS
- IN THE MASHED POTATOES
- IN A MEAT OR FISH TARTARE
- AS A DIP OR MIXED INTO HOMEMADE MAYONNAISE
- ON ROAST LAMB OR CHICKEN TO FORM A SALT CRUST