8 lemons
5 tablespoons dried basil leaves
5 tablespoons dried marjoram leaves
2 tablespoons dried sage leaves
5 tablespoons dried savory leaves
3 tablespoons dried parsley leaves
5 tablespoons dried thyme leaves
Yield: 2 cups
1. Finely shred lemon peel. Spread on baking pan. Dry in 300°F oven for about 10 minutes. Stir occasionally. Cool.
2. Crush herbs. Mix with dry lemon peel. Store in airtight container.
Notes: Use sparingly to season soups, stews, meats, fish, poultry, and vegetables.
To substitute fresh herbs for dried herbs, use three times more fresh than dried. If using ground herbs, use only one-fourth as much as dried.
Variation in flavor may be made by using different combinations of herbs. The following herbs may be substituted for those in the recipe: celery flakes, cilantro, dill weed, oregano, rosemary, or tarragon.
5 tablespoons dried basil leaves
5 tablespoons dried marjoram leaves
2 tablespoons dried sage leaves
5 tablespoons dried savory leaves
3 tablespoons dried parsley leaves
5 tablespoons dried thyme leaves
Yield: 2 cups
1. Finely shred lemon peel. Spread on baking pan. Dry in 300°F oven for about 10 minutes. Stir occasionally. Cool.
2. Crush herbs. Mix with dry lemon peel. Store in airtight container.
Notes: Use sparingly to season soups, stews, meats, fish, poultry, and vegetables.
To substitute fresh herbs for dried herbs, use three times more fresh than dried. If using ground herbs, use only one-fourth as much as dried.
Variation in flavor may be made by using different combinations of herbs. The following herbs may be substituted for those in the recipe: celery flakes, cilantro, dill weed, oregano, rosemary, or tarragon.
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