Preparation info

  • Difficulty

    Easy

  • Makes About

    4 Cups

Appears in

Though many of my herbs winter well outdoors, as the days get shorter the plants become somewhat scraggly, and I cut them and hang them upside down to dry. Each year my herb garden is different, but the following is a reliable savory herb mixture that can be made with dried organically grown herbs from the natural foods store as well as from homegrown. Each fall I make one big batch of this mixture, which lasts through the winter and spring. I keep a covered pottery jar of it next to the stove, give some to friends, and store any extra in the freezer. The salt helps preserve the fresh flavor. I usually add a few pinches of lavender blossoms, because I like the bitter flavor, but many people do not—and it’s not a traditional Lowcountry herb, so I’ve left it out of the recipe.

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Ingredients

  • 1 cup dried parsley leaves
  • 1 cup dried savory leaves
  • 1 cup dried marjoram leaves
  • 1 cup dried basil leaves
  • 1 cup dried thyme leaves
  • ½ cup fennel seeds
  • ½ cup dried rosemary leaves
  • ¼ cup dried bay leaves
  • ¼ cup dried tarragon leaves
  • ¼ cup salt
  • cup freshly crushed black peppercorns

Method

Blend all of the above ingredients together well, crushing the larger pieces so that everything is of fairly uniform size. Store in airtight containers in a cool, dark, dry place, freezing what you don’t plan to use in a month. Use as you would herbes de Provence or Italian seasoning. Remember that the mix contains salt.

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