3 bay leaves -- finely
1 chopped
4 tbsp oregano
4 tbsp onion powder
4 tsp marjoram
4 tsp basil leaves
4 tsp winter savory -- ground
4 tsp garlic powder
2 tsp rosemary leaves --
1 tsp sage
1 tsp thyme
1 tsp black pepper -- ground
1 tbsp lemon zest -- dried
Directions
The recipe is for dried herbs. If you have your own herb garden, do
try drying your own. They will dry in seconds in a microwave, or in a
longer time in a warm oven (about 180 degrees). Leave the oven door
slilghtly ajar to allow moisture escape.
Unless you have not time and patience that I have, buy the onion and
garlic powders. I have tried chopping my own fresh garlic and onion,
but they take too long to dry for me.
Mix and crush to a coarse powder with a mortar and pestle or a small
blender or food processor.
The Herb Blend is delicious on slald greens, on sliced tomatoes and
cucumbers, on fish, hamburgers, meat loaves, steaks, omelets, etc. Try
mixing the Herb Blend with a stick of butter or margarine. Let stand
in refrigerator for a day of two for good flavor. Use Herbed butter on
vegetables, breads, meats, fish, etc.
Recipe By : The Rosemary House
From: Adamsfmle@aol.Com Date: Fri, 12 Jul 1996 23:38:41
~0400
Servings: 1 servings
Better-Than-Salt Herb Blend Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
We can track the history of written recipes way back into the distant past, at least as far as the ancient Egyptians, and possibly even further than that. However, these, early recipes were just basic pictorial recipes for preparing meals.
In fact, the oldest recipe discovered so far, according to historians are a few tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. Progressing into Roman times around 25BC a man called Apicius assembled a number of documents describing recipes enjoyed by the Romans. In his works, Apicius tells us how the meals were separated into hors d`oeuvres, entrees and desserts, something we still use today. Aspicius also tells us how the ancient chefs were skilled in the use of many different spices, including some that we all recognise such as bay, rue and dill. Later on, there are two interesting books which date from the 14th Century - one book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the indian curry that is familiar to us all today, but rather recipes for the types of meals prepared by the chefs of the rich and wealthy people of the period. Later on in the 1400s, the Crusaders brought back many spices and herbs from Arab cuisine, such as coriander, parsley, and rosemary. The introduction of these new foods and spices created a surge in recipe books, many of which still exist in private collections. For the next few years, the powerful families of Wesstern Europe competed with each other to serve the most exotic banquets, and because of this cooks and their recipes were greatly in demand. Nevertheless, it wasn`t until the 1800s that cookery and recipe collections really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collating, testing, and writing down popular recipes of the day. By the advent of the twentieth century, recipe books are in high demand, mostly due to higher levels of literacy, more free time and having more money. The introduction of the TV brought us cooking programs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Better Than Salt Herb Blend recipe.
