Fresh Herb Blend
Source: The Herb Companion
Yield: 2 to 2 1/2 cup

This blend can be made with dried herbs. Substitute tablespoons for cups when measuring quantities. Crumble the herbs, then combine them with ground or powdered seeds and spices.

LIAISON HERBS
1 cup Parsley
and
1/2 cup Chives

MILD HERBS
One cup total:
Sweet basil
Lemon basil
Cilantro
Lemon thyme
Marjoram

STRONG HERBS
Half cup total:
Greek oregano
Sage
Tarragon
Thyme
Winter savory
Rosemary
Mint marigold
Mint

OTHER FLAVORS
Quarter cup total:
Herbal seeds
Spices
Garlic
Onion
Citrus peel

Choose as many ingredients as you like from each category. Remove any woody stems from fresh herbs.

Combine ingredients in a food processor or blender and chop evenly.

Add vegetable or olive oil as needed to coat material well, about 2/3 cup; continue chopping until smooth.

Store in airtight containers for up to 2 weeks in the refrigerator or up to 2 years in the freezer.