Makes 1 cup Use on any kind of meat or sauce you want.
- Carbohydrate 4.34894566666667 g
- Cholesterol 0 mg
- Fat 0.219868666666667 g
- Fiber 1.59364832372665 g
- Protein 0.7988955 g
- Saturated Fat 0.0570857083333333 g
- Serving Size 1 1 Serving (7g)
- Sodium 7.55775833333333 mg
- Sugar 2.75529734294001 g
- Trans Fat 0.0222484583333333 g
- Calories 18 calories
Step-by-step
- Instructions are easy. Basically mix everything up in a food processor and you're good to go.
Failing to break down coarse flakes before storage remains the primary error cooks commit when blending dried herbs. Whole celery flakes and robust oregano leaves must undergo thorough mechanical pulverization so that fine powders like garlic and onion do not separate to the bottom of the container. Running the mixture through a food processor for precisely thirty seconds shatters the cellular walls of the dehydrated leaves, releasing trapped essential oils and creating a homogenous powder that distributes evenly across sauces and proteins. Commercial spice blends often rely on anti-caking agents such as silicon dioxide, but home cooks achieve uniform texture simply by processing the ingredients until a fine, cohesive dust forms. Storing the resulting blend in an airtight glass jar away from direct sunlight preserves volatile aromatic compounds for up to six months. Commercial iterations popularized during the mid-twentieth century adapted traditional Mediterranean herb combinations to suit American pantry staples, standardizing oregano and basil ratios for convenience. Ensuring absolute dryness in all measuring utensils prevents moisture condensation, which quickly ruins the shelf life of ground botanical mixtures.
