DIY Homemade Herbs and Spices

Hello Friends, as you know, I share a lot of recipes here at Katherines Corner and it’s always fun to come up with new things to try. I’ve also shared my herbs and spice recipes. It’s my pleasure to have Tamara from Porch.com as my guest again today she is sharing DIY Homemade Herbs and Spices. If you missed her other post, How to Decorate with Spring Flowers you can find it HERE.

It’s great to be back and sharing with you and your readers today.

Tamara is a passionate writer at Porch.com and she uses dried herbs for seasoning her favorite dishes.

Here are some examples of the best herbs to use in the kitchen.

Make a custom herbal dry rub for meat preparation before grilling or roasting beef, pork, and chicken. Fresh herbs also make a beautiful topping as a presentation for a variety of dishes. Sprinkle fresh cilantro on a Mexican dish for a boost of color and bold flavor. Ground fresh chilis and peppers into a fine powder and add them to your favorite Indian or Mexican dishes for a fresh, bright taste. A sprig of basil or oregano on Italian dishes adds brilliant color and a vibrant, delicious taste.

Herbs and spices to add: There are many different options to choose from when incorporating fresh herbs and spices into your recipes. Basil and oregano are excellent when used in Italian cooking. Sage, rosemary, and thyme add rich, deep flavor to roasted chicken, turkey, and pork. Chives bring bright color and a beautiful onion flavor to baked potatoes and other savory dishes. Try some marjoram with lamb, fresh ravioli, or fresh sausage for an added depth of flavor. Lemon balm and mint are perfect for cold beverages as well as added to fresh seafood. Of course, you can’t go wrong with parsley which adds a beautiful presentation and a mild flavor to a vast array of dishes.

How to Dry Herbs

• Start by removing a few of the stems with the best leaves, then gather them together in a bunch using twine or string.
• Hang the herbs *upside down in a dark area away from moisture and direct sunlight. Once they’re fully dry, you can remove the leaves and store them until you’re ready to use them. Another way to dry herbs is to remove the leaves and place them on a rack or tray. You can then dry them out in the oven or a home dehydrator.
• How to store dry herbs: Dry your herbs whole, then grind them as needed to help them last longer.
• Dried herbs should be stored in an airtight, dark-colored container so that no moisture gets inside.
• Keep them in a cool area out of direct sunlight until you’re ready to use them. If you store them on a spice rack, just make sure it’s in your pantry or kitchen’s dark area.

How to Make your own Powdered Spices

Growing herbs indoors is easy, and you can use the leaves to make your own powdered spices. Here are some quick tips to help you get started.

• Start by drying your favorite herbs either using the *hanging method or placing them on a rack and drying them in the oven on low heat.
• Once the herbs are completely dry, add them to a spice grinder or an herb mill and grind them to a fine powder.
• A Baharat blend is a popular Middle Eastern spice that consists of paprika, finely ground black pepper, cumin, cloves, coriander, cardamom, nutmeg, and star anise. Sprinkle it on meat or fish or use it to make a delicious and flavorful marinade. If you have any leftover spices, be sure to store them in an airtight container and label them accordingly for future use.

Herbs and spices are a wonderful way to enjoy a variety of benefits at home. These incredible plants are useful for more than just cooking, from delicious and soothing herbal teas to amazing aromatherapy. When you grow and dry your own herbs and spices at home, you’ll get to discover their many amazing benefits for yourself.

It’s always fun to learn something new, thank you Tamara

*Side note from Katherine- about hanging herbs upside down–Hanging your herbs upside down in a dark, warm, and dry place preserves the essential oils which gives you all that wonderful flavor. Herbs are ready when all of the moisture is gone and they will crumble in your hand ( in about two to three weeks.)

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