Barbecue Herbs
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A dry blend of basil, oregano, ground bay leaf, juniper berries, rosemary and savory for meats and roasted vegetables. Jar it with a label for an easy homemade gift.
Ingredients
- 1 1/2 tablespoons basil
- 1 1/2 tablespoons oregano
- 2 teaspoons ground bay leaf
- 1/4 cup juniper berries
- 1/4 cup rosemary
- 1/4 cup savory
Equipment
- zip-top bags
- airtight jar
- spice grinder
Directions
- Put all the herbs in a zip-top bag, close it, and shake until evenly mixed.
- Pour into a clean spice jar that has a tight-fitting lid.
Notes
Tip: lightly crush the juniper berries before mixing, or pulse the finished blend a few times in a spice grinder. Start with about 1 tablespoon per pound of meat, or 1 to 2 teaspoons for roasted vegetables or potatoes. Airtight, cool, dry, dark; up to about 1 year. Gift label: name and date, with a note to use about 1 tablespoon per pound of meat.
Nutrition
Serving: 2g | Calories: 6kcal | Carbohydrates: 1.3g | Protein: 0.2g | Fat: 0.2g | Saturated Fat: 0.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0.8mg | Potassium: 23mg | Fiber: 0.9g | Sugar: 0g | Vitamin A: 74IU | Vitamin C: 0.9mg | Calcium: 34mg | Iron: 0.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for 21 servings; oregano counted as dried oregano, rosemary counted as dried rosemary, savory counted as ground savory. Brands and portions vary, so use it only as an approximation.
