Dried Herb Blend Food
HERB SEASONING MIX
Steps:
- Gather the ingredients.
- In a small bowl, combine onion powder, garlic powder, dried parsley flakes, dried basil leaves, dried thyme leaves, dried marjoram leaves, and white pepper.
- Mix well until everything is blended.
- Decant the mixture into a glass jar with a screw top lid and seal tightly. Label with the date it was made and the name of the recipe, and store in cool dry place up to 6 months.
Nutrition Facts : Calories 9 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 0 g, Fat 0 g, ServingSize 1/4 cup (8 servings), UnsaturatedFat 0 g
ITALIAN HERB MIX
I was cooking something that needed italian herbs but didn't have any, and it took me a little while to find what the usual ingredients are so thought I'd post it here.
Provided by Peter J
Categories Lactose Free
Time 2m
Yield 5 teaspoons, 5 serving(s)
Number Of Ingredients 5
Steps:
- Mix all herbs well and store in an air-tight container.
Nutrition Facts : Calories 2.9, Fat 0.1, Sodium 0.4, Carbohydrate 0.6, Fiber 0.4, Protein 0.1
FINES HERBES SEASONING MIX RECIPE, MAKE YOUR OWN
Fine Herbs classic French herb seasoning mix is easy to make at home. Make it fresh or used dried herbs and store it for future use. Recipe is easily multiplied, but I recommend making only as much of the dried version as you will use within 1 month so it remains as fresh as possible.
Provided by DJBiker
Categories Low Cholesterol
Time 5m
Yield 1/2 Cup
Number Of Ingredients 5
Steps:
- Combine the dried herbs. Place in a glass jar and seal tightly. Store in a cool, dark place up to 4 months.
- Combine tarragon, chervil, chives, thyme, and parsley. Add fresh Fines Herbs at the end of the cooking process to preserve their flavor.
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- Spread herb mixture on a cookie sheet or baking pan and let air dry in a warm place for 4-8 hours, pr until dry to the touch.
- When completely dry, break any clumps apart with your fingers and transfer mixture to an airtight container or jar.
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