Info – Making A Citrus-herb Blend
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Condiments, Eat-lf mail, Info/how to, Want to try | 1 | Servings | |
INGREDIENTS
| 1 | T | Dried Thyme |
| 1 | T | Oregano |
| 2 | t | Dried Basil |
| 1 | t | Ground Dried Rosemary |
| 1 | t | Sage |
| 1 1/2 | t | Coarsely Ground Dried Orange |
| Zest | ||
| 1 1/2 | t | Coarsely Ground Dried Lemon |
| Zest | ||
| 1 | t | Coarsely Ground Fennel Seeds |
INSTRUCTIONS
Herbs and spices have the ability to replace or reduce the need for strong salt and fat flavors in cooking. Try this wonderful floral bouquet of herbs as another spice to add to your table. Sprinkle of veggies, fruit salads and grilled fish. It also works well with starchy lentil and grain dishes. You can also rub the herb blend on lean meats before broiling or grilling. Combine all ingredients and mix until well blended. Transfer to airtight container. Can be stored in a cool dry place for up to 3 months, but be aware that the pungent aroma begins to diminish after 3 weeks. Posted to Digest eat-lf.v097.n200 by Reggie Dwork <reggie@reggie.com> on Aug 08, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 118
Calories From Fat: 17
Total Fat: 2g
Cholesterol: 0mg
Sodium: 20.1mg
Potassium: 1071.3mg
Carbohydrates: 23.1g
Fiber: 9.8g
Sugar: 9.7g
Protein: 5.5g