Herb Blends for Winter Cooking

Dried herbs from your garden combine to make savory additions to your winter cooking.

By Jenny Peterson

I find that my cooking, like my gardening, takes on a seasonal rhythm—in warmer months, I grill hamburgers and chicken, while during the cooler winter months I gravitate to more "homey" dishes like stews, soups, and pasta. And if you grew and dried your own herbs this past season, you are in luck. There are many year-round uses for your dried herbs, and creating herb blends for particular recipes is a fantastic way to extend your "growing" season. Here are some of my favorite blends, along with suggestions on how to use them. Store all herb blends in airtight containers.

Herbes de Provence

This sounds fancy, doesn't it? It's simply a blend using herbs that are typically grown in the Provence region of southern France. Adjust proportions according to your taste—it's delicious on roasted chicken, turkey, and pork, and with roasted vegetables. Add the blend before or during cooking, not afterwards.

2 tablespoons dried basil
1 tablespoon dried marjoram
½ tablespoon dried rosemary
2 tablespoons dried thyme
2 teaspoons dried lavender flowers (optional)
1 bay leaf

Pasta Blend

Mix this blend into your pasta sauce, or blend it with olive oil.

4 tablespoons dried basil
2 tablespoons dried oregano
1 tablespoon dried thyme
1 teaspoon dried garlic
1 bay leaf

Meat Rub

Rub this blend onto meats before cooking or grilling (use a grill pan if it's too cold outside), or sprinkle onto vegetables before roasting.

3 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons dried rosemary
1 tablespoon dried savory
1 teaspoon dried fennel
2 bay leaves

Poultry Seasoning

Rub onto poultry before roasting or grilling on a grill pan. This is also delicious on turkey, pork, and fish. Consider making a compound butter by blending 1 tablespoon of the mix with 1 stick of softened butter—then slather onto chicken or turkey skin before roasting.