How to Make Seasonings

Processing

• 1

  Learn the tastes and aromas of herbs and spices by mixing 1 tsp. of softened cream cheese with 1/2 tsp. of minced herbs. Taste each herb and spice separately to identify your taste preferences.

• 2

  Place the fresh stemless herbs or seeds in the bowl shaped container, or the mortar. Use the rounded, oblong pestle to grind and pulverize herbs and spices.

• 3

  Press the pestle against the side of the mortar. Grind the herbs or seeds with the pestle in a circular motion until the ingredients are crushed to the desired consistency. Use the mixed herbs and spices immediately or freeze.

Fresh Herbs

• 4

  Buy herbs that have no signs of wilting or browning. Store in the refrigerator for up to five days.

• 5

  Create a "bouquet garni" with fresh herbs and a sheet of cheesecloth. Tie 3 sprigs of parsley or chervil, with 1/2 a bay leaf and 1 tsp. of both marjoram and thyme.

• 6

  Tie the bag together with a string for use in future recipes.

Dried Herbs

• 7

  Mix dried herbs together in a jar for easy use.

• 8

  Label seasoning blends for future use. Note on the label what type of food each herb blend is intended for.

• 9

  Seal the jar tightly and store for up to six months in a cool dark place.

Infused Oil

• 10

  Tie a string around assorted fresh herbs or spices and place in a wide mouth jar. Add cloves of peeled garlic or peppercorns to the jar. Fill the jar with vegetable or olive oil, cover tightly with a lid.

• 11

  Place the oil in the refrigerator for at least one to two weeks.

• 12

  Remove the herb by straining the oil mixture. Discard the herbs, garlic and peppercorns. Strain the oil into a fresh bottle. Secure with a lid and refrigerate. Use infused oil for cooking or salads.

Salt

• 13

  Combine salt with herbs such as dried onion, garlic and celery seed to create a seasoned salt mix.

• 14

  Mix salt with various dried herbs and spices, such as pepper, white pepper, cayenne, nutmeg, cloves, cinnamon, bay leaves, sage, marjoram, thyme or rosemary.

• 15

  Add 1 tsp. each of the other herbs and spices. Shake well.

• 16

  Preheat the oven to 200 degrees Fahrenheit. Combine 1 1/2 lbs of fresh mortar crushed herbs with 1 cup of non-iodized sea salts.

• 17

  Turn off the oven and place the herbed salt mixture in the oven on an aluminum tray or baking pan.

• 18

  Allow the herbs to dry out. Remove the tray from the oven when the herbs crumble.

• 19

  Store in a jar with a tight lid in a cool, dry place. Allow the herbs to blend with the salt for two weeks for the best flavor.

• 20