Turn seasonal herbs into homemade blends for your friends and family.

By Kris Wetherbee

MY GARDEN IS THE SOURCE of many a gift. And though I certainly enjoy sharing my annual abundance of zucchini with friends and neighbors, it can be much more rewarding (for everyone!) to share the harvest from my herb garden. Over time I’ve developed a variety of herb blends, and every year I package them as gifts. I put them in attractive spice jars and include a recipe highlighting the best use for that particular blend. Sometimes I give the herbs in their fresh form, if I know the recipient will be able to use them right away, but if I’m putting to-gether a blend to give later (as, say, a Christmas gift), I preserve them. How to Preserve DRYING Hang herbs upside down in bundles in a dark, warm and dry location. This method is best for herbs with long stems, such as rosemary, sage and oregano. A food dehydrator is super efficient, drying just about any herb in 4 hours or less. I like the Nesco American Harvest Snackmaster dehydrators ($40–$80 at nesco.com). FREEZING For fresh flavor, in an ice-cube tray freeze individual chopped herbs or blends mixed with a little water or broth. Store the cubes in a freezer bag. “FREEZE-DRYING” Good for herbs such as chives, tarragon, dill, chervil and cilantro. Place chopped fresh herbs or herb blends in a paper bag or lunch sack and refrigerate. In 2 to 3 weeks the herbs will be dried but will still have their bright color and flavor, making them look freeze-dried. Recipes for Herb Blends  Tuscan Herb Blend  Close[x] Tuscan Herb Blend This seasoning blend is quite versatile and can be used to flavor foods from soups, salads and stir-fries to appetizers, baked goods and main-dish meals. I especially like it in recipeid:1383:. --Kris Wetherbee Total time: 10 minutes. Hands-on time: 10 minutes. Ingredients: 3 tablespoons dried oregano 2 tablespoons dried rosemary 1 tablespoon dried thyme Crumble or chop the leaves before measuring, then mix ingredients together and store in a glass jar or tin in a cool, dry location. Makes 1/3 cup Each tablespoon has: 12 calories, 0.4 g fat (0.1 g saturated), 0 g protein, 2 g carbohydrates (1.6 g fiber), 0 mg cholesterol, 1 mg sodium. Close[x]  Hearty Herb Blend  Close[x] Hearty Herb Blend This is a must-have blend for anything bean-related, but is also a tasty choice for recipes that use tomatoes, cabbage, summer squash or eggplant. I also love it with chicken. Try it in recipeid:1384:.--Kris Wetherbee Total time: 10 minutes. Hands-on time: 10 minutes. Ingredients: 2 tablespoons dried summer savory 2 tablespoons dried thyme 1 tablespoon dried sage 2 teaspoons garlic powder 1/2 teaspoon pepper Crumble or chop the leaves before measuring, then mix ingredients together and store in a glass jar or tin in a cool, dry location. Makes 1/3 cup Each tablespoon has: 11 calories, 0.1 g fat (0 g saturated), 0 g protein, 2 g carbohydrates (1 g fiber), 0 mg cholesterol, 1 mg sodium. Close[x]  Camelot Herb Blend  Close[x] Camelot Herb Blend This seasoning blend disappears quickly in my kitchen so I usually make lots to ensure there's plenty for gift-giving. These herbs combine well to create a synergy of flavor that brings out the best in a variety of foods, especially pastas, poultry, potatoes and other vegetables. But I think my favorite use for it is in a simple recipeid:1385:. --Kris Wetherbee Total time: 10 minutes. Hands-on time: 10 minutes. Ingredients: 2 tablespoons dried basil 2 tablespoons dried lemon verbena 1 tablespoon crushed fennel seed 1 tablespoon garlic granules 2 teaspoons dried rosemary 1-1/2 teaspoons dried marjoram Crumble or chop the leaves before measuring, then mix ingredients together and store in a glass jar or tin in a cool, dry location. Makes 1/2 cup Each tablespoon has: 13 calories, 0.3 g fat (0.1 g saturated), 1 g protein, 3 g carbohydrates (1.4 g fiber), 0 mg cholesterol, 2 mg sodium. Close[x]  Summer Herb Blend  Close[x] Summer Herb Blend Use this blend to enhance any creamy soup, sauce or dressing. I also use it to enliven quiche and other egg dishes as well as greens- and grain-based salads. Add at the very end of cooking or, if an uncooked dish, preferably 1 hour before serving to allow flavors to meld. --Kris Wetherbee Total time: 15 minutes. Hands-on time: 15 minutes. Ingredients: 1/2 cup snipped fresh chives 1/3 cup snipped fresh dill 1/4 cup snipped fresh tarragon 1 tablespoon grated lemon zest Mix ingredients together and use immediately. Or "freeze-dry" them: Place in an uncoated brown paper bag and store in the refrigerator for 2 to 3 weeks. Makes 1 cup fresh/1/2 cup dried Each tablespoon dried has: 7 calories, 0.1 g fat (0 g saturated), 1 g protein, 1 g carbohydrates (0.3 g fiber), 0 mg cholesterol, 3 mg sodium. Close[x] Include a Recipe with Your Herbal-Blend Gift  Tuscan Tomato Focaccia  Close[x] Tuscan Tomato Focaccia Whole wheat flour and flaxseed meal not only make this focaccia healthier but also add lots of flavor. I find that focaccia is best enjoyed warm from the oven, but it can also be frozen (although in my household theres usually none left to freeze). --Kris Wetherbee COOK'S NOTE: A vegetable peeler works well for shaving the cheese Total time: 2 hours 30 minutes. Hands-on time: 30 minutes. Ingredients: 1 package (1/4 ounce) active dry yeast 1 teaspoon sugar 1-1/2 cups warm water (110° to 115°F) 3 cups all-purpose flour 3/4 cup whole wheat flour 1/4 cup flaxseed meal 2 cloves garlic, minced 2 teaspoons recipeid:1379: 1 teaspoon coarse sea salt 1/4 cup plus 1 tablespoon extra-virgin olive oil TOPPING 3 tablespoons extra-virgin olive oil 1 pint (10 ounces) grape tomatoes or cherry tomatoes, cut lengthwise into 1/4-inch slices 1/2 teaspoon recipeid:1379: 1/2 teaspoon coarse sea salt 1/4 cup shaved pecorino-Romano or Asiago cheese 1. Make the dough: In a small bowl, combine the yeast and sugar. Stir in the warm water. Set aside to let the yeast dissolve and begin bubbling, about 5 minutes. 2. In the bowl of a mixer, combine 1-1/2 cups of the all-purpose flour, the whole wheat flour, flaxseed meal, garlic, Tuscan Blend and sea salt, and mix by hand. Make a well in the center and pour in the yeast mixture and 1/4 cup of the olive oil, and mix in by hand. Transfer to the mixer and slowly start adding 1 cup all-purpose flour while mixing on low speed until a soft ball forms. 3. Turn the dough out onto a lightly floured surface and knead--working in the remaining 1/2 cup all-purpose flour as needed--until the dough becomes smooth and elastic. 4. Place the ball of dough in a clean bowl coated with cooking spray and turn once to coat. Cover the bowl with a slightly damp kitchen towel and set in a warm place to rise until nearly doubled in size, about 1 hour. 5. Lightly coat a rimmed baking sheet with olive oil or cooking spray. (The baking sheet can be 9 x 13 inches or up to 10 x 15 inches.) Punch down the dough and place on the baking sheet. Pat it into a rectangle, pushing it into the corners and up over the rim. With your fingers, rub the remaining 1 tablespoon oil over the surface. Cover with the towel and set aside in a warm place to rise a second time for about 30 minutes, until nearly doubled in size. Meanwhile, preheat the oven to 425°F. 6. Top the dough: With your fingers, poke deep indentations all over the dough. Brush with the oil, then arrange the tomato slices on top. Sprinkle evenly with the Tuscan Blend, salt and shaved cheese. 7. Bake for 18 to 24 minutes, until golden brown. Remove from the sheet and let cool for 5 to 10 minutes before cutting into 12 squares. Serve warm or at room temperature. Makes 12 servings Each serving has: 262 calories, 13 g fat (2 g saturated), 6 g protein, 32 g carbohydrates (3 g fiber), 2 mg cholesterol, 345 mg sodium. Good source of: thiamin, niacin, folate, selenium. Close[x]  Butternut, Chicken & Lentil Stew  Close[x] Butternut, Chicken & Lentil Stew When I give this recipe along with recipeid:1380:, I like to package both in a decorative gift basket that also includes winter squash and onions from my garden. --Kris Wetherbee COOK'S NOTE: You could also use buttercup, sweet mama or acorn squash here. Total time: 1 hour 5 minutes. Hands-on time: 35 minutes. Ingredients: 2 pounds skinless, boneless chicken thighs, excess fat trimmed 1/4 cup flour 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons extra-virgin olive oil 2 cups coarsely chopped sweet onion 2 carrots, cut into 1/4-inch slices 1 large stalk celery, with leaves, chopped 3 cups chicken broth 1 cup red lentils 1-1/2 teaspoons recipeid:1380: 4 cups peeled, cubed (1-inch) butternut squash (1-1/2 pounds) 1/4 cup sliced almonds, toasted, for garnish 1. Cut the chicken into bite-size pieces. In a shallow bowl or pie pan, combine the flour, salt and pepper. Dredge the chicken in the seasoned flour, shaking off the excess. 2. In a large nonstick Dutch oven or heavy pot, heat 1 tablespoon of the oil over medium-high heat. Add the chicken and cook until lightly golden on all sides, 5 to 8 minutes. Transfer the chicken to a plate. 3. Add the remaining 1 tablespoon oil to the pan. Add the onion and carrots, and cook, stirring, until the onion softens, 3 to 5 minutes. Add the celery and cook for 1 minute. 4. Add the broth to the pan. Return the chicken to the pot and add the lentils and Hearty Herb Blend. Bring to a boil over high heat. Reduce to a simmer, cover and cook for 5 minutes. Add the squash and simmer, covered, until the squash and lentils are tender, 20 to 25 minutes. 5. Taste for seasoning and add more salt and pepper if desired. Serve garnished with the toasted almonds. Makes 6 servings Each serving has: 493 calories, 19 g fat (4 g saturated), 40 g protein, 42 g carbohydrates (8.8 g fiber), 99 mg cholesterol, 779 mg sodium. Good source of: beta-carotene, thiamin, riboflavin, niacin, vitamin B6, potassium, selenium, zinc. Close[x]  Pan-Baked Herbed Salmon  Close[x] Pan-Baked Herbed Salmon This recipe is easy to make, goes quickly from pan to table and always gets rave reviews. Roasted broccoli lightly tossed in olive oil and seasoned with the same recipeid:1381: makes a tasty accompaniment. --Kris Wetherbee Total time: 15 minutes. Hands-on time: 10 minutes. Ingredients: 1-1/2 tablespoons recipeid:1381: 1/4 teaspoon lemon-pepper seasoning 1 tablespoon extra-virgin olive oil 6 salmon fillets (6 ounces each) Salt 3 tablespoons lemon juice 1. Preheat the oven to 350°F. In a small bowl, combine the Camelot Blend and lemon pepper. 2. In a large ovenproof skillet, heat the oil over medium-high heat. Add the fillets, skin-side down, and sprinkle with half the seasoning mixture. Cook for 2 minutes without turning. Carefully turn the fillets skin-side up. Pull off and discard the skin. 3. Sprinkle the second side of the salmon with the remaining seasoning mixture and a dash of salt. Cook for 1 minute, then turn and cook for another minute. Remove the pan from the heat and sprinkle the salmon with the lemon juice. Loosely cover the skillet with foil, place in the oven and bake for 5 to 8 minutes (depending on the thickness of the fillets), until the flesh just flakes when tested with a fork. Makes 6 servings Each serving has: 336 calories, 21 g fat (4 g saturated), 34 g protein, 1 g carbohydrates (0.5 g fiber), 100 mg cholesterol, 211 mg sodium. Good source of: thiamin, niacin, vitamin B6, vitamin B12, selenium, omega-3 fatty acids. Close[x]  Bulgur Salad with Tomatoes & Lamb  Close[x] Bulgur Salad with Tomatoes & Lamb This is a take on tabbouleh, a popular, grain-based Middle Eastern salad, but goes it one better with a twist of balsamic vinegar, pine nuts and an unconventional herbal blend. The Summer Blend used here can be in either its fresh or dried form. If using fresh, you'll need 1/2 cup. --Kris Wetherbee Total time: 50 minutes. Hands-on time: 30 minutes. Ingredients: TOMATO-HERB DRESSING 2 tablespoons balsamic vinegar 2 tablespoons extra-virgin olive oil 1 clove garlic, minced 1 teaspoon sugar 1/4 teaspoon salt 1/4 cup dried or 1/2 cup fresh  recipeid:1382: 2 cups diced plum tomatoes (about 3 large) BULGUR SALAD 1 cup chicken broth 1 cup water Salt 1-1/2 cups bulgur (or cracked wheat) 1 tablespoon extra-virgin olive oil 1-1/4 pounds boneless stew lamb (leg or loin), cut into 1/2-inch cubes 2 cloves garlic, minced 2 teaspoons lemon juice 1 cucumber, peeled, seeded and diced 1/4 cup chopped kalamata olives Pepper 1/3 cup pine nuts, toasted 1. Make the tomato-herb dressing: In a medium bowl, whisk together the vinegar, oil, garlic, sugar and salt. Whisk in the Summer Blend. Stir in the tomatoes. Set aside to allow the flavors to develop. 2. Make the bulgur: In a medium saucepan, combine the broth, water and 1/4 teaspoon salt. Bring to a boil. Remove from the heat, stir in the bulgur, cover and let stand until the liquid is absorbed, about 30 minutes. 3. Meanwhile, in a large nonstick skillet, heat the oil over medium-high heat. Add the lamb and cook, stirring, until browned all over but not cooked through, 3 to 5 minutes. 4. Add the garlic and sprinkle with the lemon juice. Cook, stirring, until the lamb is cooked through, 2 to 3 minutes. Remove from the heat. 5. Transfer the bulgur to a large serving bowl. Add the cucumber, olives and lamb (and any juices from the skillet). Pour the dressing on top and toss gently to combine. Season with salt and pepper to taste. Let stand for at least 10 minutes before serving. Sprinkle with the pine nuts. Makes 6 servings Each serving has: 533 calories, 35 g fat (11 g saturated), 23 g protein, 34 g carbohydrates (7.9 g fiber), 68 mg cholesterol, 381 mg sodium. Good source of: niacin, vitamin B12, magnesium, selenium, zinc. Close[x] Download the recipes here and attach to your blends!