This Herbed Seasoning Mix is super versatile. Quick to mix up, it’s a perfect seasoning for fish, chicken, and vegetables.
You know how much I love to make my own seasoning mixes, right? Well, I’ve been experimenting lately, rounding out my repertoire of seasoning blends. I am thrilled with this new addition to my spice cupboard and can’t wait to introduce it to you!
Herbed Seasoning Mix is a reliable friend. Filled with almost every green thing in my spice rack with some salt, pepper, and garlic to boot, it is fast becoming a family favorite. We’ve used this herbed seasoning mix on fish, chicken, rice, and vegetables.
It’s been a hit on all the bases, particularly the oven baked fries. And the shrimp and vegetable stir fry. And the grilled salmon. YUM!
What do I love about making my own seasoning mixes? Well, I’ll tell you. Having a jar of a seasoning blend means that I can add tremendous flavor to a dish without a lot of hassle or dirty measuring spoons.
Cooking becomes a grab and go affair because I can grab a seasoning mix, shake vigorously, and serve a meal that was quick and easy. It frees me up to enjoy my meal and get out of the kitchen for other pursuits.
I highly encourage you to start be your own spice mixer. Not only will cooking be a fun and easy activity, but you’ll save money avoiding those packets and jars of expensive commercial blends.
- 2 tablespoons fine sea salt
- 2 tablespoons black pepper
- 2 tablespoons garlic powder
- 1 tablespoon dried dill
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon dried marjoram
- 1 tablespoon dried summer savory
- 1 tablespoon dried tarragon
- 1 tablespoon dried thyme
- In a small bowl or jar, combine all the ingredients. Store in a cool, dry place in an airtight container.
Store in container in cupboard for about 1 year.
Herbed Seasoning Mix
This Herbed Seasoning Mix is super versatile. Quick to mix up, it’s a perfect seasoning for fish, chicken, and vegetables.
Preparation Time:10 minutes
Cook time:0 minutes
Total time:10 minutes
about 1/2 cup seasoning
Ingredients:
- 2 tablespoons fine sea salt
- 2 tablespoons black pepper
- 2 tablespoons garlic powder
- 1 tablespoon dried dill
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon dried marjoram
- 1 tablespoon dried summer savory
- 1 tablespoon dried tarragon
- 1 tablespoon dried thyme
Instructions:
- In a small bowl or jar, combine all the ingredients. Store in a cool, dry place in an airtight container.
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I love the idea, just haven’t done it yet. I like that the summer savory is included since I use it a lot. Where do you buy your fine sea salt? I haven’t tried it yet. I’ve been tempted, but not sure what and where so haven’t bought it yet.
Also, do you ever do blends without the salt and pepper? My system doesn’t tolerate black pepper well and my sister can’t have salt. So, it seems to me that leaving both out might make a mix more versatile for me. The salt would be fairly easy to add separately, I think.
I like the idea of the convenience. The cost of the seasoning packets and fancy blends at the store is a stopping point for me but digging all the different spices out is a hassle at times.
Thank you for the time you spend providing ideas and help to us.
I buy my fine sea salt at Costco. You can definitely leave out the salt and pepper and then add those to individual servings to taste. I am looking for an all-in-one when I make the blends since it’s just easier that way. You can suit it to your needs, though.
I have everything except the savory. What is that like? I think I will try this blend on chicken first.
If you want to try another spice blend that’s sort of like a Mexican blend without the heat, look for the home made sazon mix on the skinnytaste blog. She was right about the msg in the store bought stuff. Anyway, the first time I used it on her pork chops in the crock pot. So good!
It’s hard to describe savory, but it’s one of my favorites! You can leave it out if you don’t have any.
The closest I have been able to describe summer savory is that it seems to boost the existing flavors in a dish. It is subtle in that I never pick up a specific flavor, but it seems to boost the flavor and the dish tastes better. I sometimes compare it to salt which is used with all sorts of flavors from chili to chocolate to improve the taste and flavor.
It is a bit pricey since I buy the spice islands jar, but lower priced sources have all included stems instead of just leaves and weren’t very satisfactory for me. So, I go ahead and get the good stuff. It is really helpful for me when I am cooking without either salt or pepper due to family health issues.
Obviously, I like and use it, but I’m sure it would work without it.
Thanks for the info, Alice. I’ve either never heard of it or just ignored it since I did not know what it was. I have a whole cabinet full of spices and now I “need” to go get another one!
I didn’t know anything about it either until a couple years ago. Now I love it!
Thanks for the great input!