Dried Herb Mixtures~Spicy Blends
Making Herbal Vinegars,
and Recipes using them
Herb Drying and
Storing
I am fairly new to herb gardening, but I truly enjoyed having fresh herbs
the past few summers to use in my recipes, and also to flavor vinegars for
salads and recipes. Last year, I didn't grow enough to store for the winter
though, and that was a BIG mistake! I missed those herbs, which, even when
dried, are so much more flavorful than the dried herbs you get in a jar at
the grocery store. Who knows how long those have been on the shelf!?!?! So,
this year I made sure I grew enough "extra" herbs to dry some for the winter
months.
Here are a few tips for storing your fresh herbs through
next winter.
Make sure you plant enough to do so!
Herbs can be dried in the oven, microwave, dehydrator,
flower press, or by hanging.
Herbs can also be frozen for later use.
For all methods, harvest your herbs in the morning,
after the dew has dried on the leaves, or in the early evening. The highest
concentration of flavor in the herbs usually occurs just before they flower.
That is the best time to harvest them for drying. To gather seeds (such as
caraway, fennel, dill, sesame, etc) you can see the seed forming as the seed
heads fade. Watch as the seeds turn green and pick the stalks just as the
seeds start to turn brown. Waiting too long will cause them to fall off as
they dry. Hang stalks upside down inside a brown paper bag which is tied
shut with the seed heads inside. The seeds will fall into the bag.
Oven Drying:
Set your oven at its lowest temperature.
Arrange your herbs in a single layer on a wire rack
that you have lined with cheesecloth.
Place in the oven and leave the door open a bit.
Turn the herbs every 1/2 hour until they are dry and crumbly.
Microwave Drying:
Place 1/2 to 1 cup of herbs between layers of
microwave-safe paper towels. Microwave on high power for 2 to 3 minutes,
checking often to make sure they are not scorching. Microwave in additional
15 second intervals, if necessary, until leaves are brittle and pull from
stem easily.
Air Drying:
Cut sprigs several inches in length, then strip the
bottom leaves to expose a few inches of bare stems. Gather into small, loose
bunches---you want to leave room around the leaves for air to
circulate.
Tie stems together very tightly, as stems will shrink
as they dry. Use string or rubber bands. Hang the bunch upside down in a
warm, dry place, with circulation, and out of direct sunlight. It may take
up to 2 weeks for herbs to dry, depending on humidity. Leaves will be brittle
and crumbly when completely dried. Drying herbs slowly will help them to
retain their color, and also the volatile oils contained in the herbs that
give them each its unique flavor and aroma. The ideal temperature for air
drying herbs is 100 degrees. A well-ventilated attic is an ideal place to
dry herbs. In cooler temperatures, the herbs will take more time to
dry.
Herbs can also be air-dried on screens, which is a
good method for drying herbs that have stems too short to be gathered into
a bunch, or for loose leaves. Turn leaves frequently to insure thorough,
even drying of the herbs.
Dehydrator Drying:
Place herbs in a single layer on an herb screen in
the dehydrator. (I used vinyl window screening cut to fit into the dehydrator
trays...much cheaper than buying herb screens!) Leave in the dehydrator,
rotating trays if necessary, until leaves pull off stems easily and are brittle.
Flower-press Drying:
This method takes up less space than air-drying by
hanging or on a screen. You can use a purchased flower-press, or make your
own by using a stack of heavy books. Arrange the herbs in a singe layer between
sheets of paper towel. Place several thicknesses of newspaper between the
layers (for example: newspaper-paper towel-herbs-paper towel-newspaper-paper
towel-herbs-paper towel-newspaper, etc.)
Pressed herbs will take longer to dry--up to 6 weeks,
maybe longer. They will not need to be checked or turned as often. They also
will dry flat rather than retaining their natural shape. When dry, crumble
leaves into an airtight container for storage.
Storing Dried Herbs:
When completely dried, remove leaves from the stems.
The herbs can then be stored in airtight containers, such as jars, or ziploc
bags, etc.
Store in a cool, dark, dry place for up to one year.
Hint: Be sure to store
in containers as soon as possible after drying....I tried drying some basil
in the dehydrator and turned it off when the leaves were dried, but didn't
package them up right away. It was a humid summer day, and the leaves quickly
absorbed moisture from the air and I had to re-dry them!
If stored before completely dried, they will mold.
Freezing Herbs:
Freezing preserves more of the fresh flavor of herbs
than drying.
The disadvantage is that you have your freezer full of green ice
cubes!
Basil, tarragon, sage and mint can be frozen by removing
leaves from the stems; more delicate herbs can be dried in sprigs;
chives can be cut into 1/2" pieces.
Except for basil, dill and chives, blanch the leaves or stems of the herbs
by placing them in a colander
and pouring boiling water over them for 1 second.
Spread out on paper towels to dry.
When dry, place in a single layer on a baking sheet,
freeze for several hours. Quickly place in ziploc bags and seal.
Do not refreeze herbs once they are thawed.
Another way herbs can be frozen is to chop the leaves
and place 1 T. into ice cube tray sections. Spoon 1 T. water over the herbs
and freeze. Then store the cubes in an airtight container in the freezer.
Then take out as many cubes as needed for cooking.
.
.
Now, what to do with all those
dried herbs, you say?
Cook with them, of course!!
Here are some recipes for you to
concoct some herb mixtures,
spice blends, and recipes to
use them in!
.
.
Herb Mixes,
Spicy Blends, and Recipes
Herbs are great for flavoring many things. You can
spice up your veggies, meats, pastas and breads by adding herbs, and rely
less on oils and salt for flavor. Mix up some of these herbal/spice blends,
and keep them on hand.
Blend the herbs together by coarsely crumbling them
with your fingers. To get a finer blend, use a mortar and pestle, or what
I do is use a spice grinder to make a fine powder.
Store your herbal blends in glass jars with tight
fitting screw tops or corks. Do not store in aluminum. Use within six months
for best flavor, but discard after one year. Store in a dark area...light
dries up the oils in the herbs that give them their distinct flavors and
aromas.
Note: If using fresh
herbs in place of dried herbs, double the measurement. Only use fresh herbs
if the mixture will be used immediately...if making a mixture that is to
be stored, use only herbs that are completely dried.
Recipes:
Herbal Spread Mix
Party Dip Mix
Potato Salad (Using Party Dip Mix)
Herbal Butter Mix
Summer Herb Butter Blend
Mix for Italian Breads
Green Herb Salad Dressing Mix
Italian Salad Dressing Mix
Oven Roasted Potatoes (Using Italian Salad
Dressing Mix)
All -Purpose Seasoning Blend
All Around Spice
Freezer Herbs
All-Purpose Vegetable Seasoning
Mix
Pumpkin Pie Spice
Pumpkin Pie Spiced Nuts
Taco Seasoning Mix
South of the Border Hot Cocoa Mix
Rest Easy Tea Blend
Calming Spirit Tea Blend
Signature Blend Herbal Tea
Dry Rub
Herbal Spread Mix
1 cup dried parsley
1/2 cup dried dillweed
1/2 cup dried chives
1/2 cup dried oregano
1/4 cup dried thyme
Mix herbs thoroughly and store in an airtight container
away from the light.
(Variation: Add 1/4 cup dried basil or 1/8 cup dried
lemon zest)
Suggested uses: Add
to softened cream cheese for a cracker spread
Add to pasta sauces, dips, vegetable dishes, soups and
stews, salad dressings, herb vinegars or herb butter.
Party Dip Mix
1 cup horseradish powder
1/2 cup dried onion flakes
1/3 cup dried chives
Mix ingredients together thoroughly and store in airtight
container.
Suggested uses:
To make dip, combine 1 to 2 tablespoons of mix
with sour cream and blend in blender. Serve with chips, crackers, or veggies,
or as a sauce for meat.
Blend with cream cheese and use as a sandwich spread,
or as a filler for meat roll-ups or pinwheels as an appetizer.
Cream into butter. Allow to sit for several hours or
overnight in refrigerator to allow flavors to blend. Spread on hot
bread.
Potato Salad (Using Party Dip Mix)
4 quarts red potatoes, cooked and chopped, with skin
1 cup red onion, chopped
1 cup celery, chopped
3/4 cup relish
6 hard boiled eggs, chopped
2 t. celery seed
2 or more tablespoons Party Dip Mix
2 tablespoons Dijon-style mustard
2 cups reduced-fat mayonnaise
Combine potatoes, onion, celery, relish and eggs. In
a separate bowl, add celery seed, dip mix, and mustard to mayonnaise. Add
this to potato mixture and toss lightly. Make a day ahead for the best flavor
and chill before serving. Add additional mayonnaise before serving if
necessary.
Herbal Butter Mix
1 T. dried chives
1 T. dried basil
1 T. dried parsley
1 T. dried tarragon
1 T. dried rosemary
1 T. dried marjoram
1 t. garlic powder
1/2 t. lemon juice powder
Mix ingredients thoroughly in order given and store in
an airtight container. If lemon juice powder is not available, wait until
making the butter to add fresh lemon juice.
Suggested uses: To make herbal
butter, add 1 heaping teaspoon of mix to 1/2 pound butter or margarine that
is at room temperature.
Use on top of steamed vegetables.
To make herbed cream cheese, add 1 heaping teaspoon of
mix to 1/2 pound cream cheese and blend well.
Summer Herb Butter Blend
2-3 T. dried dillweed
1 T. chopped fresh parsley
2 cloves garlic, minced
2 t. chopped fresh lemon verbena, or 3 drops lemon oil
1/2 to 3/4 t. freshly ground black pepper
salt to taste
dried mustard to taste
Mix herbs and spices thoroughly. Soften 1 lb. butter
and add herb mixture. Adjust seasonings to taste. Store in airtight container
in refrigerator. May be frozen for up to 3 months.
Mix for Italian Breads
1/4 cup dried garlic granules
1/4 cup dried minced garlic
1/4 cup dried basil
1/4 cup dried parsley
1 T. paprika
1 t. ground black pepper
1/2 t. ground red pepper (optional)
Combine ingredients and mix well. label and store in
glass jar with airtight lid
away from heat and light.
Suggested uses: Mix 2 T.
her mixture into 1/2 pound softened butter or margarine or 1/2 cup olive
oil. Use on garlic bread, garlic pizza, or sauteed vegetables served over
angel hair pasta.
Italian Garlic Bread: Combine 2 T. herb mixture
with 1/2 pound butter or margarine. Cut a loaf of Italian bread in half
lengthwise and brush with butter/herb mixture. Sprinkle with grated Parmesan
cheese. Place on baking sheet and broil 3 to 5 minutes until lightly
browned.
Bruschetta: Combine 2 T. herb mixture with 1/2
cup olive oil. Toast Italian bread slices.Brush with oil/herb mixture. Top
each slice with 2 T. chopped vegetables such as tomatoes, spinach, onion,
fresh basil and zucchini. Sprinkle with grated mozzarella cheese. Place slices
on a baking sheet and broil 3 to 5 minutes until bubbling and browned.
Green Herb Salad Dressing Mix
1 T. dried chervil
1-1/2 t. dried celery flakes
1 t. dried tarragon
3/4 t. dried basil
1/3 t. dried dillweed
1/2 t. dried thyme
1/4 t. paprika
1/8 t. freshly ground black pepper
1/8 t.dried garlic flakes
1 t. dried onion flakes
Mix together and store in airtight container.
To make salad dressing, mix herb blend with 3/4 cup
mayonnaise and 2/3 cup sour cream or yogurt. Place in refrigerator for several
hours or overnight for flavors to blend.
To make Green Goddess dressing, add 2 tablespoons anchovy
paste
to above dressing ingredients.
Italian Salad Dressing
Mix
1-1/2 T. dried oregano
1-1/2 T. dried basil
1-1/2 T. garlic salt
1-1/2 T. onion powder
1-1/2 T. salt
3/4 T. paprika
3/4 T. dried dillweed
3/4 T. dried rosemary
1/2 t. freshly ground black pepper
dash cayenne pepper
To make Italian salad dressing, combine 1-1/2 tablespoons
herb mix with 1/4 cup vinegar, 2-1/2 tablespoons water, and 3/4 cup oil in
a dressing bottle or a jar with a tight-fitting lid. Shake well. Let stand
for at least 1 hour to blend flavors. For added flavor, use your favorite
herbal vinegar, or flavored oil. Shake again before serving.
To make marinade, combine 1-1/2 tablespoons herb mix
with 1/2 cup red wine, 2 teaspoons thyme, 1/2 lb. sliced fresh mushrooms,
and 1 large onion, sliced. A great steak marinade.
Oven Roasted Potatoes (Using Italian
Salad Dressing above)
8 medium potatoes
chopped fresh chives
chopped fresh parsley
minced clove garlic
salt and pepper to taste
1/2 cup Italian salad dressing
Cube potatoes, (washed, with skins on). Place in a 9
x 13" baking pan. Sprinkle with chopped herbs. Add salt and pepper. Pour
salad dressing over and gently stir to coat. Bake uncovered at 375 degrees
for 1 hour or until tender.
All-Purpose Seasoning
Blend
5 T. dried parsley
3 T. dried oregano
2-1/2 T. paprika
2 T. dried celery seed
2 T. dried mustard seed
1 T. dried marjoram
3 t. dried garlic
2 t. dried chile pepper
1/2 T. dried savory
1 t. dried thyme
1 t. chile powder
salt to taste (optional)
Combine all herbs and spices in a blender, spice grinder,
or mortar and pestle and finely grin. Store in airtight container away from
heat and light.
All-Around Spice
2 T. sesame seeds
2 T. dried onion flakes
2 T. garlic powder
2 T. dried parsley
2 T. dried thyme
Pinch of freshly ground black pepper
pinch of cayenne (optional)
Mix ingredients together and store in tightly sealed
container away from heat and light
Use on eggs, in vegetable dishes, on chicken or
fish.
Freezer Herbs
1/2 cup fresh basil
1 T. fresh marjoram
1 T. fresh thyme
1 T. fresh rosemary
1 T. fresh savory
1 T. fresh oregano
1/4 cup olive oil
Chop the leaves of the herbs and combine in blender with
the olive oil. Pour into ice cube trays and freeze.
To use, thaw cubes in microwave. Combine several cubes
with 1/2 cup freshly grated Parmesan cheese and add to a basic muffin recipe
for great herbed muffins. Or combine a few cubes with melted butter and finely
chopped or roasted garlic and spread on crusty bread.
Combine several thawed cubes with melted butter and salt
to pour over popcorn. Or use several cubes to season spaghetti sauce.
All-Purpose Vegetable
Seasoning
2 T. dried oregano
2 T. dried thyme
2 T. dried basil
1 T. dried marjoram
1/2 T dried rubbed sage
Mix all ingredients and store in airtight glass
container.
Sprinkle on cooked and steamed vegetables. Add a dab
of butter, onion and/or garlic powder, and lemon zest.
May be added to casseroles and goulash dishes.
Pumpkin Pie Spice
5 T. ground cinnamon
4 t. ground ginger
2 t. ground cloves
2 t. ground nutmeg
2 t. ground allspice
Mix to blend and store in airtight container away from
heat and light.
Pumpkin Pie-Spiced Nuts
1 (8 oz.) jar dry-roasted peanuts
1/2 cup pecans
1/2 cup walnut halves
1 egg, lightly beaten
1 t. water
3/4 cup sugar
1 T. Pumpkin Pie Spice
3/4 t. salt
Combine the nuts. Mix together the egg and water, and
toss with the nut mixture. Combine the sugar, Pumpkin Pie Spice, and salt,
and toss that with the nuts until they are coated. Spread nuts in a single
layer on a lightly greased cookie sheet. Bake at 300 degrees for 20-25 minutes.
Break up any large clusters and allow to cool.
Variation: Other combinations of nuts can be used. Try
almonds instead of pecans, for example.
Taco Seasoning Mix
1/4 cup dried onion flakes
4 teaspoons cornstarch
4 tablespoons chili powder
3 teaspoons ground cumin
3 teaspoons dried garlic flakes
2 teaspoons dried hot pepper flakes
2 teaspoons beef bouillon powder
1-1/2 teaspoons dried oregano
2 tablespoons salt (optional)
Combine all ingredients. Shake well, or place in blender
for a finer blend (I put mine in a spice grinder)
For beef tacos, add 3 tablespoons of this mix and 1/4
cup water to 1 pound browned hamburger. Cook for 15 minutes, adding more
water if necessary.
South of the Border Hot
Chocolate Mix
(makes enough for 6 servings)
1/2 cup sugar
1 tablespoon flour
1/4 cup cocoa
1/4 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground cloves
1/8 teaspoon ground allspice
Blend all ingredients thoroughly.
To make hot chocolate, and mix to 2 cups water and simmer
for 4 minutes. Stir in 6 cups milk and reheat. Add 1 teaspoon vanilla, whip,
and serve.
To make individual servings, use 2 tablespoons mix, 1/3
cup water, and 1 cup milk. Add a few drops of vanilla
Rest Easy Tea
Blend
1/4 cup dried spearmint
1/4 cup dried lemongrass
1 cup dried lemon balm
1/2 cup dried catnip
3/4 cup dried chamomile flowers
Blend all herbs thoroughly and store in an airtight container away from heat
and light.
To make tea, use 2 teaspoons of blend for each cup of boiling water.You can
prepare the tea in a tea ball, or mix the loos herbs with water in a tea
pot and then strain tea into a cup.
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Calming Spirit Tea
Blend
1 cup dried rosemary leaves
1 cup dried lavender flowers
1 cup dried spearmint
1/2 cup dried chamomile
1/4 to 1/2 cup dried cloves
Blend all herbs thoroughly and store in an airtight container away from heat
and light.
To make tea, use one teaspoon of loose herbs per cup of water. You can prepare
the tea in a tea ball, or mix the loos herbs with water in a tea pot and
then strain tea into a cup.
Place a handful of herbs in a muslin bag and add bag to your bathwater for
a soothing treat!
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Signature Blend Herbal
Tea
1 cup dried pineapple sage
1 cup dried chamomile flowers
1 cup dried rosehips
1/2 cup dried lemon balm
Blend all herbs thoroughly and store in an airtight container away from heat
and light.
This tea can also be made with fresh herbs.
To make tea, use one teaspoon of herbs per cup of water. Tea is delicious
either hot or cold. If serving as an iced tea, garnish with fresh pineapple
sage flowers.
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My other Herb
Pages:
Herbal Vinegars
Recipes using your
Herbal Vinegars
Salad Dressings
Marinades
Cosmetic Herbal
Vinegar Recipes
Trish's Bloomin'
Good Recipes
