CAROLINA HERBS!!!

Many people are having issues of one sort or another with using salt in their food. Here are some good combinations that are easy for you do.

First, use ONLY dried herbs for a seasoning mix. Pulverize the herbs by using a mortar and pestle or a spice mill and then pour them into shakers. Place a piece of wax paper under the lid and store the shakers in the refrigerator between uses.

Start out with one teaspoon for equal amounts and work from there. Also, this is just to give you an idea of what to use for which foods. Feel free to be creative. The safest herbs to use that won’t drastically change something are basil, thyme, rosemary, oregano., parsley. Use a little at first of the following to see how it will blend in with your mixture: sage, savory, tarragon, dill, onion and garlic, lemon, lime and orange zest. Use a cautious amount of any hot peppers.

SEASONING JUST FOR HOT BREAD SLICES

Italian or French bread that you put in the oven for a few minutes; or even on toasted bread. I often put a little oil in a frying pan and toast the bread that way and then shake the herbs all over the toasted bread. I like it, maybe you will as well)

Equal amount of : rosemary, oregano, garlic ( fresh or powdered), parsley, chives or onion

NICE ALL PURPOSE MIX: this and the next two recipes are for just about anything.

equal amounts of : basil, rosemary, savory, sage, parsley, garlic, marjoram, oregano onion

FOR A MILD ALL PURPOSE BLEND

1 teaspoon of :Dried basil, chives (onion), marjoram, parsley, tarragon

And add ¼ teaspoon each of savory and thyme.

ANOTHER ALL PURPOSE BLEND

YOU CAN USE THIS in tuna salad, veggie salad, breads, soups and all kinds of meat.

Equal amounts of parsley, onion or chives, marjoram, savory, thyme, lovage, basil.

POULTRY SEASONING

1 ½ teaspoons of sage and 1 teaspoon of each of the following: thyme, marjoram, savory, ginger and ½ teaspoon each of allspice and nutmeg.

LAMB SEASONING

2 teaspoons of each of the following: parsley, rosemary, thyme

FOR VEGETABLE DISHES

1 teaspoon of each of the following: basil, chives (onion), marjoram, parsley, savory, thyme and fennel.

ONE OF MY FAVORITES FOR A VEGETABLE SALAD is real simple. Simply put about ¼ teaspoon of fennel seeds in a pepper grinder and grind all over your salad. You’ll wonder why you never thought of this before!

MUSHROOMS SEASONING

Equal amounts of lemon zest, oregano, thyme, garlic (or onion)

FOR SHAD ROE OR ANY FISH FILLETS

Equal amounts of the following: parsley, chives (onion), tarragon, lemon zest . Garnish: fresh watercress leaves and fresh chervil (sprinkle)

MILD SALMON DISHES

Onion, lemon zest, equal amounts of tarragon and oregano; dill, bay leaf, parsley

SHRIMP MILD

Equal amount of dill and parsley, about ½ as much of garlic; ¼ as much of grated ginger root,

MOST ITALIAN DISHES:

oregano, onion, garlic, sage, basil, marjoram, rosemary, thyme, savory

LEMON HERB SEASONING

2 tbls lemon peel

1 tbls sweet basil

1/2 tbls of each: ground thyme, oregano, paprika, toasted sesame seeds

2 teas parsley

1 teas each of :celery seed ,onion , garlic , cayenne pepper

CAJUN FISH SPICE Full of flavor but not hot, hot

2 ½ tbls sweet paprika

1 tbls of : garlic, onion, thyme, oregano

1 tea black pepper

½ tea cayenne

GREEK SEASONING

Rub on chicken before baking. Or shake

chicken in mix before baking. Use this in

ground turkey pitas or over popcorn.

Also, great on rib-eye, lamb and fish

GREEK SEASONING

1 ½ teas oregano or savory

1 teas spearmint, thyme

½ teas basil, marjoram, onion garlic

THE FOLLOWING ARE ALL EITHER SPICEY HOT OR JUST PLAIN HOT!

CAJUN SHAKE

This is a good seasoning to shake on FISH: Catfish, panfish, walleye fish, trout and salmon, pork, beef, chicken, even popcorn!

1 tablespoon of garlic, onion, thyme, oregano, cumin, coriander

½ to 1 tablespoon of cayenne pepper, New Mexican pepper, Chili, Ancho and/ or any other hot pepper that strike your fancy.

SHAKE FOR TUNA, SWORDFISH HALIBUT STEAKS

Equal amounts of ginger root, lime zest, cayenne pepper, chili pepper, garlic

SEASONING FOR CHICKEN, PORK OR BEEF

1 tablespoon each of chilis, anheim, cayennes, other hot peppers that you like

1 teaspoon cumin and garlic

ENJOY!!