HERB SEASONINGS

from July 1986 "Drying Times"

by Barb Moody

Drying Times readers have been enthusiastic about our recipes for herb seasonings. Here are a couple more combinations for your culinary repertoire.

MIXED HERB SEASONING

3 Tbsp. dried basil
2 Tbsp. dried savory
2 Tbsp. dried celery leaves
1 Tbsp. dried marjoram
1 Tbsp. dried thyme
1 Tbsp. dried sage
1/4 tsp. dried dillweed

Finely crumble herbs or use a mortar and pestle or dry food grinder to powder herbs. Store in a tightly sealed container. This is a great seasoning for soups or stews.

Contributed by L.M. of Seattle, Washington

HERBS DE PROVENCE

Mix together 1 teaspoon EACH of dried, crumbled basil, majoram, oregano and thyme. Add a pinch each of dried savory and rosemary and 1/2 bay leaf, finely crumbled. Great with eggs or vegetables.