June 29, 2007, Newsletter Issue #170: All Purpose Blend For Long Cooking Recipes
Tip of the Week
Use this great mix of herbs in rice dishes, soups,
stews, and casseroles.
3 Tablespoons dried oregano
2 Tablespoons dried sage
1 Tablespoon dried horseradish leaves
1 Tablespoon dried savory
1 Teaspoon dried chive flowers
1/2 Teaspoon dried Russian tarragon
1/2 Teaspoon dried lavender
1/2 Teaspoon dried opal basil
(If Russian tarragon and opal basil are hard to find,
use any tarragon or basil)
Mix well and store in airtight container. Keep from
heat and light. This is really good to have on hand.
Toss a bit into stews and soups, the flavors really
will last no matter how long you cook it.
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