Do it Yourself Herb Blends

I am going to take a week off of research, (Maybe two) because my computer is terminally ill. I think I will end up braving the crowds on the dreaded Friday after Thanksgiving to buy a new desktop system. I am writing this on my wife's computer, and I don't have access to my links and secret info sites.

But I did want to share this little bit of herbfomation.

I know that all the experts say that you should leave your herbs whole after you dry them, to preserve the flavor. All the experts don't live in our tiny home with two adults and 35 pounds of wild child.

Space is a premium, and a whole bunch of dried herb branches hanging around just aren't compatible with our world, so I crush them and store them that way. I may lose a bit of the flavor, but since we add herbs to taste anyway, rather than measuring, it isn't too big a deal for us.

I have found that those plastic canisters that little tubs of sugar free drink mix come in make excellent dried herb storage containers.

But we got so many of some of our herbs this year that we filled up a canister and had crushed herbs left over.

Those of you who have seen how many branches of herbs it takes to make a handful of crushed herbs may recognize now why We can't keep our herbs intact, We would need to add on a room just for herb storage.

But anyway, I filled up the canisters and had some herbs left over, so I decided to play.

I put about 1/2 cup of each of the following herbs into a big bowl and mixed it all up.

Rosemary
Savory
Chives
Sage
Basil
Oregano
Marjoram

Then, I added about a cup of Parsley flakes, and mixed it some more.

My measurements were not based on any scientific formula, but on the fact that I had about 1/2 cup of several of the herbs left without a place to put them, so I added equal amounts of the others. Then I discovered we had two separate containers of open parsley flakes in our cabinet. I dumped as many as would fit out of one and into the other, and what was left went into the mix.

It all went into a fancy glass jar, and we have a universal herb blend that will be good on meat, in soup, in marinades, salad dressing, in stuffings, or casseroles, you name it.

A pinch here, a spoonful or two there, I don't expect it will last very long.

The neat thing about growing your own herbs is you can blend and play and mix to your heart's content and nobody will stop you.

What blends do you use?