SEASONING your FOOD

Help for the Cook

Using Herbs
Herb blends
Seasoned Salt

USING HERBS

Herbs: if you grow your own, dry them in bunches or on screens in a warm, dark, well-ventilated spot, ideally not ove 90 degrees (or the herbs will cook as well as dry).

Store away from direct sunlight. They will stay in good condition for one year in covered glass or plastic containers.

1/4 t powdered herb = 3/4 - 1 t crumbled = 2 t fresh.

To preserve flavor, add herbs to hot food no more than 1 hour before completing the cooking.

For cold foods, herbs should be added several hours or overnight before serving.

Chop leaves very fine to extract the most flavor. Scissors are often the best utensil.

To become familiar with the taste of an herb, mix it with butter or cream cheese, let sit an hour, and spread it on a cracker.

HERB BLENDS

Barbecue	Cumin	Garlic	Hot Pepper	Oregano
Eggs	Basil	Dill weed leaves	Garlic	Parsley
Fish	Basil	Bay leaf, crumbled	Tarragon	Lemon thyme	Parsley	Fennel	Sage	Savory
Italian	Basil	Marjoram	Oregano	Rosemary	Sage	Savory	Thyme	I use this in chex mix , corned beef hash, and steamed root vegetables as well as pasta dishes.
Poultry	Lovage	Marjoram	Sage
Salad	Basil	Lovage	Parsley	French Marjoram
Sausage	5 parts dried marjoram	1 part garlic powder	1/4 part pepper
Tomato Sauce	Basil	Bay leaf	Marjoram	Oregano	Rosemary	Sage	Savory	Thyme
Vegetables	Basil	Parsley	Savory

Seasoned Salt

Save money and ensure finest ingredients by mixing your own seasoned salts.

Salt	1/2 c	1/2 - 1 c
Black pepper	1 - 1.5 T	1 - 1.5 T
Curry pdr	1 T	1 T
Dry mustard	2 t	2 t
Marjoram		1 T
Nutmeg	1 T	1 T
Oregano	1 T	1 T
Paprika	1 T	1 T
Red Pepper		1/2 t
Tarragon	1 t	1 t
Thyme	1 T	1 T

BabaYagaMusic.com
Maura Enright, Proprietor
Author: Maura Enright
©2014 by Maura Enright
© means the content is copyrighted.
Your links to this content are much appreciated.
maura@babayagamusic.com