Prep 25 mins
Cook 0 mins
Use these little bags of seasonings in stews, soups and bean dishes. Use home-prepared dried garlic, if possible.
- 1 tablespoon dried leaf basil
- 1 teaspoon dried oregano leaves
- 1 1⁄2 teaspoons dried rosemary leaves
- 1 1⁄2 teaspoons dried savory (if only summer savory is available, use a heaping 1 T)
- 1 1⁄2 teaspoons dried leaf thyme
- 1⁄2 teaspoon dried tarragon leaves
- 1⁄2 teaspoon celery seed (optional)
- 6 bay leaves, broken in thirds
- 1 1⁄2 tablespoons dried garlic flakes or 6 cloves home dried garlic (better, but not everyone has a dehydrator)
- Cut six double layers of cheesecloth in 6-inch squares.
- Cut six 5-inch pieces of string.
- Place basil, oregano, rosemary, savory, thyme, tarragon, celery seeds, if using, and garlic flakes in small bowl.
- Toss together until well combined.
- Place 1 bay leaf (3 pieces) in the center of each cheesecloth square.
- Divide the herb mixture evenly among each bundle.
- Bring edges of one piece of cheesecloth together in center.
- Tie securey with one piece of string.
- Repeat with remaining bundles.
Hi,Thank you for this recipe,For Christmas I made up a lot of spice blends and yours was one of them,I put them in little baskets,and gave them for gifts,they were well recieved. Thank You,Darlene
Great gift to add variety to the assorted homemade spice mix baskets.
This is something that I use alot in our Indian cooking! I use it to make a chickpea main course meal. It is SPLENDID! I generally dont use celery seeds because I never got that in Oman. Savory and tarragon leaves make for interesting additions that I will have to try the next time I make that meal! This is one recipe you do not want to miss:)