Dried herbs are often used instead of fresh because they pack a big punch of flavor in a small amount, and because they store well. This classic-style Italian blend uses only herbs but you can add onion powder, garlic powder, or crushed red pepper flakes if you wish. When you have extra herbs growing in your iHarvest® consider this recipe.Prep Time: approx. 10 Minutes. Cook Time: approx. 2 Hours. Ready in: approx. 2 ½ Hours.
Makes approximately ⅓ cup.
5 tablespoons chopped fresh oregano leaves
3 tablespoons chopped fresh thyme leaves
3 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh rosemary leaves
2 tablespoons chopped fresh sage leaves
2 tablespoons chopped fresh marjoram leaves
Preheat the oven to 180 degrees F or the lowest setting.
Finely chop the herbs and spread out on a rimmed baking sheet. Place the baking sheet in the oven and let the herbs dry for 2-4 hours, stirring them once or twice. The herbs fully dried when they crumble easily.
Remove the herbs from the oven and let cool completely. Place them in a mortar and crush them with a pestle, or place in a food processor and pulse-chop them until they are the desired consistency.
Transfer the dried herb blend to a jar with a tight-fitting lid and store for up to 6 months.