Mediterranean Herb Mix
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A dried herb blend of parsley, savory, thyme, marjoram, basil and lemon peel. Sprinkle it on meats and vegetables or into vinaigrette, or pack it in a jar as a gift.
Ingredients
- 3 tablespoons parsley flakes
- 3 tablespoons savory leaves
- 3 tablespoons thyme leaves
- 3 tablespoons marjoram leaves
- 1 1/2 tablespoons basil leaves
- 1 teaspoon ground bay leaf
- 1 1/2 tablespoons dried grated lemon peel
- 1/2 teaspoon celery seed
Equipment
- mixing bowl
- zip-top bags
- airtight jar
Directions
- Put all the herbs, spices, and lemon peel in a bowl.
- Stir until evenly mixed.
- Pour into a zip-top bag, vacuum-seal bag, or clean jar with a tight lid.
- Close well and label with the name and date.
Notes
About 1 tablespoon per pound of meat or vegetables, or 1 to 2 teaspoons per batch of vinaigrette. Airtight, cool, dry, dark; within 6 months.
Nutrition
Serving: 2g | Calories: 6kcal | Carbohydrates: 1.4g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 2.4mg | Potassium: 30mg | Fiber: 0.9g | Sugar: 0.1g | Vitamin A: 116IU | Vitamin C: 1.4mg | Calcium: 43mg | Iron: 1.5mg
Nutrition is an estimate per serving from USDA FoodData Central, for 14 servings; savory leaves counted as ground savory, thyme leaves counted as dried thyme, basil leaves counted as fresh basil. Brands and portions vary, so use it only as an approximation.
