Mixed Herbs

With a jar of mixed herbs in the cupboard you can easily add flavor to your favorite staple ingredients. Mixed herbs is a regular mix of different dried herbs, ready for use without needing to measure out individual quantities. A typical mix includes equal parts of:

• Basil
• Marjoram
• Oregano
• Rosemary
• Sage
• Thyme

The highly scented leaves of Ocimum basilicum. It is regarded as the “royal herb” by the ancient Greeks. Basil has a pungent flavor that some describe as a cross between licorice and cloves. It has an aroma that is faintly reminiscent of anise.

Marjoram is an aromatic Eurasian or Mediterranean plant. It is known for its spicy camphora-ceous odor. Marjoram is very similar to European or Greek oregano, with which it is often confused.

In Greek, oregano means “joy of the mountain”. It is regarded as wild marjoram. Oregano belongs to the mint family and is related to both marjoram and thyme. Though similar to Marjoram yet it is not as sweet and has a stronger, more pungent flavor and aroma.

It is a pine scented herb, which is native to the Mediterranean area. Rosemary is highly aromatic and their flavor hints of both lemon and pine. The essence of rosemary is used for seasoning as well as in cosmetics.

It is native to eastern and southern Europe. The leaves of this shrubby perennial plant are used in flavoring and for antioxidant properties in cheeses, pickles, processed foods, vermouth, and bitters. Sage is known for highly aromatic and fragrant, with a pungent, slightly bitter and astringent taste.

Thyme is a perennial herb native to southern Europe and the Mediterranean. The dried leaves and flowering tops are used to flavour a wide range of foods. Bees are fond of thyme, and Sicily’s thyme honey has been famous for centuries. The essential oil has antiseptic and anesthetic properties and is used as an internal medicine; it is also used in perfumes and toothpastes.

It is very versatile, making it a kitchen essential. Use generously. Sprinkle mixed herbs into Bolognese and other pasta sauces, comforting meat dishes such as meat loaf and cottage pie, or the sauce for a chicken casserole or chicken and mushroom pie. It works well with vegetables such as tomatoes, peppers and aubergine. Mixed herbs can also be used to flavour omelettes and cheese dishes.

Mixed Herbs should be stored in a cool dark cupboard to maintain best flavour.