Mixed Herbs

Mixed herbs are just right for boosting the flavour of pasta sauces, soups, stews, stuffing, breads, marinades, butter, salad dressings, stocks, vinegar's, vinaigrette's, and even some desserts, drinks and confectioneries. Dried herbs are also suitable for use as a garnish. Mixed herbs work well with vegetables such as tomatoes, peppers and aubergines. Mixed herbs combine well with pizza toppings too. Mixed herbs can also be used to flavour omelettes and cheese dishes. When making foods like herbed butter, you might want to soften the dried herbs by soaking for a few hours in a suitable liquid. Sometimes it is better to crush the herbs before using in recipes to draw out their full flavour. You can do this by simply rubbing the dried herbs between your fingers and hands. If you find that low fat or low salt foods taste bland, you can use herbs to enhance their flavour. Generally, herbs are delicately flavoured, so add them to your cooking in the last few minutes.

Store in a cool dry place in an airtight container.

Up to 12 months when stored as above.