Kanachi (Armenian Herb Salad)
Photo: Chaojoker, CC BY-SA 3.0
Kanachi is the Armenian table's plate of raw herbs, set out beside the main dishes to be eaten by hand between bites. The mix leans on purple basil, lemon basil, mint, cress and tarragon, with radishes and green onions for crunch and bite. Nothing is cooked or dressed, so freshness matters most. Pick young leaves, wash them well, and serve the plate alongside grilled meats or rich stews.
Instructions
Pick over all the herbs and trim off any extra stem ends, yellowed leaves and damaged parts. Wash them thoroughly in clean water and let them drain.
Cut the roots off the green onions and radishes. Strip most of the radish leaves, keeping only the young, tender ones.
Wash the green onions and radishes well and drain them.
Pile everything together or arrange it on a plate, and serve it raw alongside the main dishes.
To keep leftovers, put the washed herbs in a clean, slightly damp cotton bag tied with a string and store it in the refrigerator. The herbs hold up for a few days to a week.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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