In the Kitchen

Sad, but true, the herbal seasonings sitting in the spice racks of America are mostly dead. Once cut, sifted and/or powdered, herbs lose their potency at alarming rates.

By making your own herbal seasonings, you are guaranteed freshness and flavor. It is also a lot of fun and an excellent way to utilize the bounty of your garden.

TrimBin is a cooks best friend!

There is generally recognized to be a 3:1 ratio between fresh and dried herbs. Three parts fresh will yield 1 part dried. This is an approximation as there are many variables involved. Keep this in mind.

Homemade SeasoningsIngredients:

1 Tbsp dried basil

½ Tbsp dried marjoram

1 Tbsp dried chervil

1 tsp dried tarragon

2 Tbsp dried thyme

1 Tbsp dried summer savory

1 tsp dried lavender

1 Tbsp dried rosemary

1 tsp dried mint

½ tsp dried oregano

Instructions: dry the herbs listed then process. Using TrimBin, garble, trim and screen each herb separately. Set aside. Measure prepared herbs into a large, clean bowl then stir or sift to combine. Place into clean, glass jars with shaker tops.


4 Tbsp all-purpose flour

1 Tbsp tomato-flavored dry soup mix

1 Tbsp chicken-flavored dry soup mix

½ tsp dried savory

½ tsp dried thyme

½ tsp dried basil

½ tsp chili flakes

1 tsp pepper

Instructions: dry fresh savory, thyme and basil herb. Using TrimBin, garble and trim herbs and press thru fine mesh screen. Measure all ingredients into a large, clean bowl and stir to combine. Store in a jar. To use, pour some of the mixture into a plastic bag. Add chicken wings (or other) and toss inside bag to cover entirely. Ensure even distribution of herbs and flour. Bake at 350F until golden brown and crispy.