This summer, I’ve enjoyed spicing up meals with homegrown herbs plucked from the garden, which is just steps away from my kitchen. What’s also been thrilling is getting scientific and honing my skills at sun-drying, dehydrating, and pulverizing fresh herbs to season our meals for months to come. This medley features ingredients all grown at The Green House, and has become the base of many a dish, from my favorite pork chops to baked chicken to burgers.
Whether you’re starting with garden herbs, or opting for spices already in your pantry, the blend will up the ante on any savory recipe.
- 1⁄2 tsp dried rosemary
- 1⁄2 tsp dried thyme
- 1⁄2 tsp garlic powder
- 1⁄4 tsp ground red pepper
- 1⁄4 tsp sage
- 2 tsp salt
- 1 tsp black pepper
Combine all five spices in a container with a tight seal. Close container and shake until spices are well combined. Add in salt and pepper and give one last shake.
Store in your refrigerator or pantry.
Use as a dry-rub, add extra-virgin olive oil to create a marinade, or simply sprinkle onto meats and vegetables for a light but impactful flavor. You’ll likely revisit this recipe several times over. Feel free to double, triple, or quadruple these measurements to keep a bulk-portion handy.