Gramp’s grandson Christian,who graduated from Nova Scotia university, sent me this recipe at my request for Herbes Salees. After questioning many locals in his local area of Acadia, Nova Scotia, Canada, he found the most authentic recipe followed by a lifelong resident there. Another resident came forward to present his take on the Herbes Salees preservation practice. The new contributor had a much longer list of herbs and vegetables to salt than just the onions of the first contributor. This is a very good way of preserving your spring onions. After further reading, I found that the average infusion period for this mixture (in the refrigerator) is a week to two weeks before you begin using it for your stews, sauces, soups, beans, omelettes, and/or mashed potatoes! Rather than buy organic powdered onions and adding it and salt in cooking, we’ve agreed that this salted preservation method offers the most fresh onion flavor.