Getting ready for another big batch of snags. Time to have a re-think on the herbs we can pass onto the Clune’s Butcher.
Our Walfdorf Oven has sadly been out of commission for a month now. Our BBQ has become our oven and we’ve got baked dinner to cook so I can’t use that. Oh woe is me. No. Boom. Our smoker bbq. As long as I keep an eye on the fire I think drying herbs out in the smoker might make for a great herb mix.
Tuscan Italian Blend Seasoning
teaspoons olive oil
1⁄4 cup fresh parsley
1⁄4 cup fresh oregano
1⁄4 cup fresh rosemary
1⁄4 cup fresh thyme
1⁄4 cup purple onion, chopped
1⁄4 cup red bell pepper, chopped
2 tablespoons sun-dried tomatoes, chopped
2 garlic cloves, chopped
1 teaspoon sea salt
1⁄2 teaspoon course black pepper
Check Out Our Top Herb and Spice Mixes Recipe
. Heat oven to 250 degrees. Toss herbs and seasonings in olive oil. Spread ingredients in a single layer on a nonstick pan. Place in oven for 4 to 5 hours or until the blend is dry; watch carefully so they do not burn. Cool, then use a coffee grinder or food processor to reduce the blend to a powder. Store in a sterilized air tight container. If you use a food dehydrator instead of the oven, follow the appliance directions for drying herbs.