Herbal Mix

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.


  • 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


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.