Having a good variety of condiments and spices at your disposal is one of the greatest ingredients to tasty and easy cooking. While I usually prefer to rely on individual spices rather then blends, as it gives me more leeway, one of the exceptions I make is Les Herbes Salees du Bas du Fleuve. I use it in a variety of recipes, such as my delicious creamy pan-fried salmon. One of the most defining features of Les Herbes Salees, is that, as their name strongly implies (if you speak French) the blend tastes extremely salty.
Making Herbes Salées is apparently pretty easy; a quick Google search will reveal plenty of recipes, but frankly these are so delicious and inexpensive that I see no point in buying and chopping and dealing with all those different herbs and salt. I buy it, it tastes great, is easy to use just about everywhere and it saves me a bunch of trouble.
Les Herbes Salées can be used just about everywhere, but the packaging recommends using it in soups, gravies, with fish and meat dishes such as pies, roast beef, ground meats, stews and meatloaf, as well as with pasta, rice, omelets and mashed potatoes. In fact, anywhere you’d add salt, consider using these. It’s much tastier and just as salty. Maybe more so.
As you can see in the picture above, each 15 gram portion contains 880 mg of sodium, which is not that much when you consider how salty this stuff actually is. Here are the ingredients that4 go in this particular brand of Herbes Salées:
Les Herbes Salees du Bas du Fleuve were born from a need to save herbs over the winter months; there are as many recipes for them as they are people making them. A quick internet search will show that much. If you’re interested in making your own, you can follow this recipe, which is wonderful in its absence of details. Also, you’ll need to read French. If enough people show interest, I’ll post a translated version here.