Garden fresh herb mixes - from freshly dried herbs and ground spices - includes recipes

Flower & Garden Magazine, Oct-Nov, 1993 by Lisa Megahee

Cooks Around the World know that herbs and spices are the heart and soul of cooking. It truly is amazing how the right seasonings can turn simple ingredients into savory or exotic dishes.

Take basic tomato sauce, for example. Though bland and unremarkable when unseasoned, by adding a little garlic, some basil and oregano it becomes a fragrant, flavorful pasta sauce reminiscent of a sunny Italian kitchen. Or take that same sauce and add assertive seasonings such as thyme, cayenne and paprika and you have created an authentic hearty base for Creole shrimp. This magic of combining flavors is what makes cooking fun.

However, there are days when the cook is too hurried to carefully season the pot with a pinch of this and a dash of that. Premixed herb seasonings can be real timesavers on those days when getting a meal on the table quickly becomes the bottom line. Premeasured mixes, in which ingredients are combined in the correct proportions, take the guesswork out of how much to use when there isn't time to fine-tune flavors.

When choosing herbs for spice blends, consider those flavors you use most in your cooking. If you frequently cook with tomatoes, for instance, keeping Italian, Cajun and Mexican herb mixes within reach will give you several quick seasoning options at the stove. If, on the other hand, you favor primarily vegetable dishes or tossed salads, a salad herb mix deserves a permanent space on your spice rack.

Your garden can provide many of the herbs you'll need to make the herb mixes. Check your shelves, the supermarket or a natural food store for the remaining ingredients.

Harvest herbs in the morning when the dew has evaporated but before the temperature starts to rise. Dry them thoroughly before proceeding to make the seasoning mixes. To air-dry herbs, tie them into small bunches and hang them upside down in a warm, dry place. Make sure the area has good air circulation and place the herbs out of direct sunlight. The herbs will dry in about two weeks, depending on weather and humidity conditions. Drying is complete when the herbs are brittle and crush easily between your fingers.

Drying herbs in an oven is an alternate method that yields faster results. Place the herb leaves in a single layer on a cookie sheet. If using a gas oven, leave the herbs for two to three days with just the pilot light on, turning the herbs over once daily. With an electric oven, turn the temperature control to the lowest setting and leave the oven door slightly ajar. Herbs will dry in hours. With both kinds of oven, check the herbs frequently to prevent them from overdrying.

After the herbs have dried, you will need to release their stored flavor and aroma -- crumble them coarsely or grind them to a fine powder, whichever you prefer. A mortar and pestle is useful for small quantities of herbs, but a food processor makes large jobs go faster.

The herbs should be freshly dried at the time of making the mix in order to maintain pronounced flavors for as long as possible. Most herb mixes will last for about one year. Although they will still be safe to use after that, the more delicate herb flavors will begin to fade, causing other spices to dominate.

Pack the herb mixes in small, tightly sealed jars immediately after preparing the mix. Store the jars away from heat and moisture in a dark, cool place. The herb mixes are terrific for seasoning your family's favorite everyday recipes for appetizers and main dishes. They are useful for adding a flavor boost to convenience foods, such as canned soups and stews, and for adding zing to store-bought dips or salsas.

Once you have enjoyed cooking with the following herb mixes, you may be inspired to create your own blends for Thai, Chinese or other ethnic fare. Look through cookbooks for ideas about using herbs and spices and note what flavors are combined most frequently.

Although you are sure to eventually hit upon a savory combination, it is wise to start by mixing only small amounts. Always keep complete records so that your successfully flavored blend can easily be recreated to the correct proportions.

When experimenting, also keep in mind that strongly flavored herbs such as marjoram, rosemary, sage and tarragon are best used alone or in combination with several milder herbs whose flavors blend easily. Spices such as cayenne, cumin and paprika are more potent than dried crumbled herbs, so use them in relatively smaller proportions or the herb flavors will hardly be discernable in the finished herb blend.

The following seasoning blends call for a variety of herbs and spices, but you can adjust the amount of each ingredient to suit your taste. Measurements are given in parts only, so be sure to use the same item (teaspoon, tablespoon, or cup) for measuring each of the ingredients to ensure that they are added in the correct proportions.

Grilling Herb Mix

1 part each ground dried rosemary,

basil and oregano 1/2 part each ground dried sage, peppermint

and thyme 1/2 part black pepper

Mix all ingredients well, pour into a jar and seal tightly Store in a cool, dark place.