3 Garden-Fresh Dried Herb Blends
Don't let those end-of-summer herbs go to waste. Transform your harvest into three mouthwatering blends perfect for seasoning poultry, beef and pasta.
Looking for an easy way to preserve all those excess summer herbs? Create your own dried herb blends. Herb blends made at home are ten times more flavorful than the ones you can get at the store and can be customized to suit your tastes or your garden offerings. Keep reading to grab our tastiest ideas, plus the easiest way to dry your precious seasonings.
- thyme (lemon or garden)
- glass spice bottles
Wash the herbs and spin them dry in a salad spinner. Lay the herbs in a single layer on a screen or in a dehydrator and dry until there is no moisture left in the leaves. Drying herbs concentrates their flavor and makes them shelf stable.
Once the herbs are dried, crumble them into separate bowls based on type.
Now it's time to blend! I like to mix equal parts of each herb, but you can add more or less to your liking. Simply mix up your blend in a bowl, then transfer to an airtight spice jar.
- Pasta Blend: basil, parsley and oregano
- Poultry Blend: sage, rosemary and lemon thyme
- Beef Blend: rosemary and garden thyme
The blends will last up to a year on your spice rack. Custom herb blends make great gifts and are a delicious way to share your garden with family and friends.