This dried mixture will keep you through the fall and winter until herbs are growing again in gardens and plentiful at farmers markets. It can be used to flavor salad dressings, sprinkle over vegetables, pasta, casseroles, soups and stews.
4 oz. or 1 cup dried oregano
4 oz. or 1 cup dried basil
2 oz. or 1/2 cup dried dill weed
2 oz. or 1/2 c. dried mint leaves
2 oz. or 1/2 c. onion powder (I like toasted onion powder from Penzeys)
2 T. dry mustard
2 t. sea salt
1 T. freshly ground pepper
Mix ingredients together and keep in a sealed canning jar away from sunlight or heat.
When making salad dressing, take 2 T. of herb mixture and add 1 1/2 c. extra virgin olive oil and 1/2 apple cider vinegar. (With the mother-like Braggs) Mix thoroughly with whisk and allow to stand 1 hour or so and mix again before using.