Herb Blends

Tuscan Herb Blend
This seasoning blend is quite versatile and can be used to flavor foods from soups, salads and stir-fries to appetizers, baked goods and main-dish meals.- Kris Wetherbee

3 tablespoons dried oregano
2 tablespoons dried rosemary
1 tablespoon dried thyme

Crumble or chop the leaves before measuring, then mix ingredients together and store in a glass jar or tin in a cool, dry location. Makes 1/3 cup


Camelot Herb Blend
This seasoning blend disappears quickly in my kitchen so I usually make lots to ensure there's plenty for gift-giving. These herbs combine well to create a synergy of flavor that brings out the best in a variety of foods, especially pastas, poultry, potatoes and other vegetables. - Kris Wetherbee

2 tablespoons dried basil
2 tablespoons dried lemon verbena (or lemon zest)
1 tablespoon crushed fennel seed
1 tablespoon garlic granules
2 teaspoons dried rosemary
1-1/2 teaspoons dried marjoram

Crumble or chop the leaves before measuring, then mix ingredients together and store in a glass jar or tin in a cool, dry location. Makes 1/3 cup


Hearty Herb Blend
This is a must-have blend for anything bean-related, but is also a tasty choice for recipes that use tomatoes, cabbage, summer squash or eggplant. Also good with chicken. - Kris Wetherbee

2 tablespoons dried summer savory (You can substitute with summer savory with thyme which is stronger. Or, combine thyme with a pinch of sage or mint. Since this recipe calls for those you could leave it out.)
2 tablespoons dried thyme
1 tablespoon dried sage
2 teaspoons garlic powder
1/2 teaspoon pepper

Crumble or chop the leaves before measuring, then mix ingredients together and store in a glass jar or tin in a cool, dry location. Makes 1/3 cup


Summer Blend
Use this blend to enhance any creamy soup, sauce or dressing. I also use it to enliven quiche and other egg dishes as well as greens- and grain-based salads. Add at the very end of cooking or, if an uncooked dish, preferably 1 hour before serving to allow flavors to meld. - Kris Wetherbee

1/2 cup snipped fresh chives
1/3 cup snipped fresh dill
1/4 cup snipped fresh tarragon
1 tablespoon grated lemon zest

Mix ingredients together and use immediately. Or "freeze-dry" them: Place in an uncoated brown paper bag and store in the refrigerator for 2 to 3 weeks.

Makes 1 cup fresh/1/2 cup dried