Home » Garden Ideas » 8 Homemade Herb & Spice Mixes To Pack Your Food With More Flavor Than You Can Handle

8 Homemade Herb & Spice Mixes To Pack Your Food With More Flavor Than You Can Handle

What to do with all those herbs in the garden or yard? Here are eight mixtures of herbs that are easy to make and much better than what you find in the store. Mixing your own herbs and spices eliminates industrial materials such as silicon dioxide, making this a healthy natural choice. You can triple any of these recipes and fill a small jar of spices for later use.

Before you start, if you want more information about growing your own herbs and then have a read of this post from the file: Top 12 Must Have herbs to grow in your kitchen garden

A lot of these blends of herbs and spices to call dried herbs. To learn how to dry your own herbs homegrown, read “ 11 tips for collecting and preserving fresh herbs ” and go to # 7

sweet earthy Broth Mix

add this to a meatloaf or pot full chicken soup.

– 1 teaspoon dried marjoram
– 1 tablespoon celery dry mountain
– 1 tablespoon dried oregano
– ¼ cup chopped fresh parsley
– A pinch of pepper
– A pinch of turmeric
– A pinch of pepper smoked Flakes

also add to the broth :. 2 cloves garlic 1 Total tender and cooked white onions in olive oil 2 tablespoons

Rub chicken red rustic

Use this rub fresh chicken yard and roast in the oven. This recipe is for a whole chicken. Triple the recipe and keep it in a jar of spices.

– 3 sprigs fresh thyme – strip the leaves from the stems with your fingers until you have 2 teaspoons of leaves. Do not use the stems.
– 2 sprigs fresh rosemary, chopped – chop all the lace, stem and all
.
– 1 tablespoon dried oregano
– 1 tablespoon paprika
– 1 teaspoon freshly ground pepper

Stevia, borage and fennel salad Sprinkle

put some of those rare herbs to use! This is great in a vinaigrette salad, sweet stevia allowing (right) cucumber-like borage, fennel and earthy really come through. You can use fresh or dried herbs, I prefer fresh.

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– Stevia leaves 10 Fresh, finely chopped
– Fresh borage leaves 10 cut into small pieces
– 2 Fresh fennel fronds, finely chopped

Timichurri

Based in Argentina “Chimichurri” this oil-based marinade is used in almost anything. It is best fillets of beef or grass-fed venison skewers. This liquid mixture will fill a small jar and can be reused for several meals – just pour some in a separate container to baste your meat cut. flame grill for best results.

– ½ cup oil of your choice
– Splash muscat wine (Red Varietals do if you can not get muscadine)
– 1 handful fresh diced and collected Sage
– 1 handful fresh parsley and diced collected
– Several sprigs fresh oregano chopped
– 1 chopped green onions, chives or green onion young
– 2 cloves garlic, crushed
– 1 tablespoon pepper
– 1 teaspoon kosher salt or rock

Celery surreal

I love celery flavors of chicken and game dishes. Try this mixture over everything from pheasant to his backyard chicken.

– 1 teaspoon celery seed – grow your own celery and leaves a few seed, three floors equals the seeds for years
.
– 1 tablespoon celery dry mountain
– 2 teaspoons rosemary
– 2 teaspoons cilantro
– A pinch of ginger
– A pinch of salt

red peppers smoked oak

This recipe is more about the mixing process. If you love smoked foods and flavors, this will knock your socks off. I have constant requests for more of this. To meet the demand I have planted long rows of red peppers this year. Give it a try, it is a great way to spend the afternoon.

smoke over a large barrel full of white oak that has consumed up smoking coals.

Place the peppers in a little chicken wire, forming a basket, and pass over the smoke for about 6 hours. It should be far enough away that you can keep your hand under the basket, but still feels good heat.

After 6 hours, Pop principle derives out and roll the peppers in gloved fingers to remove seeds. He also wore a scarf to keep dust pepper face and mouth, lips, but I always feel a little warm when I’m done.

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briefly Grind in a food processor food until flaked. Filter smaller particles for “pepper” and maintain the scales for most culinary uses. They will stay smoked for two years if kept in a glass jar with a sealed lid. I often run out before September, back again. Good varieties are :. (Mild) wide, Alma Paprika (hot), and Red Hot Maule (my favorite hot pepper)

Juniper Stew Mix

If you have no fence, go out into nature and to track some down for a fun day of collection. Juniper berries are a great way to add a new dimension to your dishes. This works with vegetables or meat stews dark. It is not known to juniper berries, but it will be delicious. This is a large batch can be used for various dishes -. sprinkle on top of your stew or roast at first

– 4 tbsp juniper berries
– 2 tablespoons dried sage
– 1 tablespoon dried rosemary
– 1 tablespoon peppercorns
– 1 tablespoon dried minced onion
– 1 teaspoon dried marjoram

Steam Vinaigrette Al Green

This is the only way to eat steamed vegetables. Add 4 tablespoons of this at the bottom of a pot and fill it with its green gardens steamed for 5-10 minutes. Drizzle over the top if you can not help yourself. For this mixture I love the steamed radish, chard, beet and kale. Embroil berries in once all the other herbs and spices have been mixed. Better if allowed to stand for one day before use.

– 1 cup white vinegar
– ½ cup olive oil
– 2 tablespoons water
– Great handful of seasonal berries (muddle)
– 1 tablespoon dried mint
– 1 tablespoon dried oregano
– 1 teaspoon pepper
– 3 cloves of crushed garlic

The 8 homemade herb and spice mixes pack your food with more flavor than you can handle first appeared in Natural living ideas .

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