Italian Seasoning
January 21
5 min read
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Fresh is always best. Freshly dried is great too.
Keep your garden herbs productive by pruning often. When you have an abundance of herbs, dry them to preserve the essential oils and store in glass herb jars for delicious eating any time of the year. I love to make Italian Seasoning to use with roasted meats and vegetables all year long.
The Modern Potager Kitchen Garden
The joy of the modern potager is getting to expand your culinary skills and make restaurant-quality meals at home. Picking fresh ingredients from the garden and turning them into something that awakens your tastebuds and thrills is really what life is all about.
Great garden fresh ingredients for the Country Salmon Pie include: leeks, scallions, garlic, peas, parsley, dill, lemons, and greens for a side salad.
Italian Seasoning Blend | 1 herb container
Recipe adapted from Eating Well + Bon Appétit
Ingredients
5-6 fresh parsley leaves with stems | 1 tablespoon dried
10-20 sprigs of fresh thyme | 1 tablespoon dried
6-8 sprigs of fresh oregano | 1 tablespoon dried
10 fresh basil leaves + basil flowers | 2 teaspoons dried
6-8 sage leaves | 2 teaspoons dried
2-3 sprigs of rosemary | 2 teaspoons dried
1) Preheat oven to lowest oven temperature (mine is 170F).
2) Lay herbs flat on a sheet pan lined with parchment paper. Try to avoid the herbs overlapping; this will prolong the drying time.
3) Place herbs into warmed oven and let them dry, keeping an eye (and nose!) on the process. Check the herbs every 10-15 minutes. Remove as they dry (they will be brittle, removing the pan when all herbs are dry.
4) Crush the herbs by hand or use a spice grinder to grind into small pieces. Do not over grind. Store blended herbs in a glass container to preserve the essential oils.
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