After yesterday’s harvesting and drying of herbs, this morning I found myself thinking about to what uses I wanted to put them. Most of them I will just store plain, but I will probably make some seasoned salts and after breakfast I did make a batch of Italian Seasonings. (Recipe below.) The golden oregano, thyme, rosemary and chenzo pepper were from my garden. Except for a few leaves here and there – not enough to merit drying – my basil is already gone for the season.
There are quite a few variations in recipes for Italian Seasonings. Some have majoram, parsley and/or savory. Many don’t have the hot pepper. Here is the recipe that I use.
4 T. dried basil
4 T. dried oregano
1 T. granulated garlic
1 1/2 t. dehydrated minced onion
1 1/2 t. dried thyme
1 1/2 t. dried rosemary
1/2 t. dried hot red pepper
Pulse ingredients in a small food processor until desired consistency.
As you can imagine, after producing a batch of Italian Seasonings, I had to make something Italian with it! And luckily for me, I had some fresh vegetables in the house that I needed to use. So for lunch we had polenta with romano cheese and a thick, tasty tomato-pepper sauce. Now I need a nap! Ciao!