Urban Farm Hub

Now that you have dried herbs making your own blends is easy! These make great gifts as well as stepping up the flavor of your own dishes.

Lavender

Here are some of my favorite blends:

Herbes de Provence

Herbes de Provence usually contains basil, bay leaf, marjoram, rosemary, summer savory and lots of thyme. Lavender can be included too but don’t add too much as it’s pretty strong.  Here is a base recipe to start with but feel free to play around to get the flavor you like.  If you don’t have all of these herbs it’s fine to leave some out.

• 2 Tablespoons dried basil
• 1 Tablespoon dried marjoram
• 1 Tablespoon dried summer savory
• 2 Tablespoon dried thyme
• 1/2 teaspoon lavender flowers
• 1 bay leaf
• ½ Tablespoon dried rosemary

Rosemary

Rub for Grilling

• 3 Tablespoons dried basil
• 2 Tablespoons dried rosemary
• 1 Tablespoon dried savory
• 2 Tablespoons dried oregano
• 2 teaspoons dried fennel
• 1 bay leaf

Oregano

Italian Seasoning

This tastes great in spaghetti sauce, on pizza or in salad dressings.

• 4 Tablespoons dried basil
• 2 Tablespoons dried oregano
• 1 Tablespoons dried thyme
• 1 teaspoon dried garlic, (you can leave this out and use fresh instead when it’s time to cook)
• 1 bay leaf

You can put these blends into small jam jars or metal containers.  Keeping air and light out will help the flavors stay bright.