My cousin Sheila grows her own herbs and spices, along with four gardens of various vegetables and fruits. Sheila and her husband live in the middle of a sixty-acre spread, and also keep livestock – horses, cows, chickens and even a few peacocks. Every year I receive copious supplies of fresh eggs, herbs, vegetables and canned items that Sheila puts up herself. I often wish I could do the same but don’t have the space where I live. Besides, I know how hard Sheila works on her ranch (on top of being a practicing attorney), but I don’t think I could devote as much time as she does to the entire process.

 

However, one of these days I would like to manage an herb garden, if only because the dried and bottled varieties are so expensive. I offer a page of homemade herbs and spices at Shenanchie’s Kitchen, but I’m always looking for other combinations. A few weeks ago I purchased Herb Mixtures and Spicy Blends by Maggie Oster, and the book is full of known and not so well-known recipes for herb and spice combinations. The selection includes blends for appetizers, butters, dressings, no-salt combos, meat and seafood seasonings, Italian specific and specialty assortments, mixes for breads and desserts, beverages and multi-purpose blends.

 

I’ve listed a few of the recipes below:

 

Herbal Butter Mix

1 TBS dried chives

1 TBS dried basil

1 TBS dried parsley

1 TBS dried tarragon

1 TBS dried rosemary

1 TBS dried marjoram

1 tsp. garlic powder

½ tsp. lemon juice powder

 

Mix ingredients thoroughly in the order given and store in an airtight container.  If lemon juice powder is unavailable, wait and add lemon juice when making the butter. To make butter: Add one heaping teaspoon of herbal mix to ½-pound of butter or margarine that has been allowed to cool to room temperature. To make herbed cream cheese: Add one heaping teaspoon of herb mix t ½-pound cream cheese and blend well. Other uses for dried herb mix: On top of steamed vegetables; or add to salads.

 

For those looking for a no-salt blend of herbs and spices, try the following:

 

No-Salt Herb Blend

4 TBS onion powder

4 tsp. dried winter savory

4 tsp. dried marjoram

4 tsp. garlic powder

4 TBS dried oregano

4 tsp. dried basil

2 bay leaves, finely chopped

2 tsp. dried rosemary

2 tsp. dried tarragon

1 tsp. dried thyme

1 tsp. dried sage

 

Blend all ingredients in a small food processor and grind well. Variation: Chervil, parsley or chives. Suggested Uses: Soups, salads, vegetables, popcorn, sprinkled on meat before grilling, mixed with hamburger for meatloaf, meatballs.

 

I tend to salt and pepper my food excessively, but one of these days I would like to find an alternative because I know large amounts of salt is not healthy. I never used to worry about such things, but as one progresses with each birthday preferences and necessities change along with time.