The spice blends and seasonings I discuss below are treasured by gourmet cooks and culinary dabblers alike.  Those on limited diets will particularly appreciate the no-salt, no-caffeine blends. 

In composing these flavorsome blends, make sure your dried spices and herbs are not stale.  If you have herbs in your own garden, it is not difficult to dry them yourself.  Almost any herb can be grown outdoors, and mint, rosemary, marjoram, basil, dill, and tarragon do well in containers, too.  When grown indoors, parsley seems to be attractive to a certain variety of very small black fly, but as it is available at most supermarkets year-round, there is no excuse for not using it fresh.

When making dry herb blends, use home-dried herbs or purchase new containers of herbs just before blending.  To dry herbs, bundle them and hand upside-down in a warm breezy place until they are bone-dry, if not thoroughly dry they can mold or rot.  Check dryness by placing a few leaves in an air-tight glass container for several days and watch for signs of mold, condensation, or discoloration.  If any of these occur, allow the herbs to dry longer.

All herbs should be stored in tightly closed jars or tins in a dry but not too hot place.  Although a shelf above the stove is a common storage place for herbs and spices, they will lose their flavor rapidly when exposed to the high heat in this location.

Whether you use home-dried or store-bought, dried herbs should be crumbled before use to release flavor and aroma.  Mix herbs in china or glass bowls, as metal or plastic can impart an off taste.  A tiny funnel folded of waxed paper will help you to fill jars and tins.  If you're giving your herbal blends as gifts, seal all containers tightly with tape around the edge of the lid to prevent herbs from dusting out in packages.

Although in this country herbs are used solely to enhance other foods, in many parts of the world they are served on their own as an appetizer.  For al fresco summer dining, try a platter of freshly washed basil, mint, dill, parsley, and coriander.  Serve as-is or with a bland cheese and scallions, cucumbers, radishes and tomatoes.  Either way you have a light and refreshing first course that will stimulate the palate for the good things to come.

HERB BLEND FOR SAUCES AND SOUPS

Makes 1 cup; Preparation time:  2 minutes

1. 3 tablespoons dried parsley
2. 3 tablespoons dried winter savory
3. 3 tablespoons dried marjoram
4. 3 tablespoons dried lemon thyme
5. 3 tablespoons dried basil
6. 1 1/2 teaspoons dried powdered lemon peel

Combine all ingredients, mix well.  Use 1/2 to 1 teaspoon flavoring to taste.

GIFT IDEA:  A jar or yarn-tied bag of this herb blend and a soup coookbook make an enchanting gift for a cook.

FRESH HERB BLEND FOR BEEF AND PORK

Makes 1/2 cup; Preparation time:  15 minutes

1. 1 tablespoon fresh summer savory, minced
2. 1 tablespoon fresh thyme, minced
3. 1 tablespoon fresh marjoram, minced
4. 1 tablespoon fresh parsley, minced
5. 1 tablespoon fresh sage, minced
6. 1 tablespoon celery seed
7. 4 crushed bay leaves, sharp stems removed
8. 1 1/2 tablespoons grated lemon peel

Combine all ingredients and refrigerate.  Sprinkle over meat while toasting.  You can also make this blend with dried herbs in which case it is not necessary to refrigerate it.

GIFT IDEA:  A small crock of this herb blend and a favorite recipe for hamburgers or pork chops will be a special surprise.  Tie the package with a big bow, and the jar of herbs with a miniature bow.

BERGAMOT AND MINT TEA

Preparation time:  15 minutes; drying time:  2-3 days

This makes a refreshing afternoon tea.  Thoroughly dry herbs in cheesecloth bags.  Crush removing hard stems.  Use 1 teaspoon per cup of boiling water and allow to steep 5 minutes.  Serve with honey and lemon.

GIFT IDEA:  A tiny metal box of this tea makes a special treat for a live-aloner.  Along with the tea, give a few of your choicest cookies.

STAR ANISE TEA

Preparation time:  5 minutes

1 teaspoon star anise; 1/4 pound Ceylon tea

Coarsely grind anise in a mortar.  Mix thoroughly with tea.  Use 1 teaspoon per cup of boiling water and allow to steep 4 to 5 minutes.

GIFT IDEA:  Tie a jar of this tea with green or gold ribbon and glue whole star anise pods to ribbon ends.

HERB BLENDS FOR VEGETABLES

Makes  1/3 cup; Preparation time:  2 minuts

1. 2 tablespoons rubbed sage
2. 2 tablespoons dried mint
3. 1/2 teaspoon celery seed
4. 1/2 teaspoon freshly ground white pepper

Place all ingredients in a mortar and crush fine.  Store in a covered jar or a salt shaker with a piece of plastic wrap under the top.  Use 1/2 teaspoon to season 4 servings of vegetables while steaming.

GIFT IDEA:  Give this in an antique crystal salt shaker and tie on a ribbon with the recipe attached.

HERBS FOR FISH AND CHICKEN

Makes 3 tablespoons: Preparation time:  15 minutes

1. 1 teaspoon fresh chervil, minces
2. 1 teaspoon fresh chives, minced
3. 2 teaspoons fresh parsley, minced
4. 1 teaspoon fresh tarragon, minced

Combine all ingredients and sprinkle over fish or chicken immediately after cooking.

GIFT IDEA:  A packet of this fresh herb blend and a fish-cooking gadget, such as a lemon zester, make a thoughtful gift.  Tie the ensemble togother with a clear blue ribbon.

WE HOPE THIS INFORMATION HAS BEEN HELPFUL TO YOU, OUR FAMILY ENJOY USING FRESH HERBS AND SPICES