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.
Ingredients:
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.