A Taste of the Garden: Verdurette
Sep 21, 2001 -
© Leda Meredith
1 part root vegetables (carrots, parsnips, radishes, etc. Do not use beets because they will turn every recipe pink or red)
1 part greens (kale, lettuce, spinach, lamb's quarters, etc.)
½ part fresh savory herbs (basil, oregano, marjoram, savory, thyme, etc. Go easy on the sage and rosemary as they can be very strong) AND ½ part fresh parsley
OR
1 part fresh parsley AND 1 tablespoon dried savory herbs for each ½ cup of minced fresh parsley
A few twists of freshly ground black pepper
Mince all fresh ingredients very finely. Add salt and pepper and stir until well mixed. Pack firmly into a glass jar. Cover and store in a cool place such as the refrigerator. To use, add one tablespoon of Verdurette per quart/liter of water.
Related Sites
Pier Jones' Food Preservation at Suite 101