Dried herbs are often used instead of fresh because they pack a big punch of flavor in a small amount. This classic-style Italian blend uses only herbs but you can add onion powder, garlic powder, or crushed red pepper flakes if you wish. You can use a variety of fresh herbs from your IHARVEST in 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.