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D.I.Y. Herb Blends

Martha Stewart Living, August 2012

Food editor Anna Kovel ekes out the last drops -- or sprigs, as the case may be -- of summer by creating dried-herb mixtures for friends and family. To make them, tie small bunches of herbs with kitchen twine, and hang them upside down until dry, about a week. For each mix, we used a simple formula: equal parts of two kinds of herbs, plus a pinch of another dried ingredient, for a deeper flavor. Package the mixtures in tins labeled with our clip art.

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Poultry

Combine the classic French seasonings of thyme and tarragon with dried grated lemon peel for a light, clean taste.

Pork

Mix sage and thyme with fennel seed for a robust flavor boost.

Beef

Mediterranean herbs such as rosemary and oregano, with cracked black pepper, stand up to red meat.

Seafood

Use a bright mix of Provencal flavors -- fennel fronds and chervil, for example -- and dried grated orange peel.

 

Seamless tins, 4 oz., in Silver, $1.50 each, containerstore.com. Shipping labels, 8 1/2" by 11", in White, $13.50 for 25, by Avery, staples.com.