Dried Mixed Herbs Recipe: Aromatic Blend for Year-Round Flavor

This aromatic herb blend brings professional flavor to any dish with minimal effort. I developed this mix after years of foraging wild herbs and testing combinations in my kitchen.

The secret lies in the balance—dried thyme, oregano, and rosemary create a foundation that works in everything from rubs to sauces. Each herb contributes its unique note while maintaining harmony in the blend.

You’ll find this versatile mixture enhances soups, meats, and vegetables without overpowering. It’s the kind of seasoning that elevates simple ingredients to restaurant-quality results.

Make a large batch and store it in an airtight container—it keeps its potency for months. This is my go-to for adding depth to any meal.

Ingredients for Dried Mixed Herbs

Nine dried herbs and two powders create this versatile aromatic blend for any dish.

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Quality matters with dried herbs—Penzeys or Mountain Rose Herbs are top-tier, but Whole Foods bulk bins work well too. Look for vibrant color and strong aroma; if it smells like dust, it’s past its prime. I source my rosemary and thyme from a local farm stand (dried in small batches, potent as heck). Store-bought is fine, just check the expiration date.

No marjoram? Extra oregano works in a pinch. Missing sage? Poultry seasoning at half the amount fills the gap. The garlic and onion powders are subtle but essential—skip them and you’ll miss the depth. If you’ve got fresh herbs, dry them yourself (low oven, 2 hours) for maximum potency. Just don’t use those sad little jars from the dollar store.

Keep this in an airtight container away from light and heat. Potency lasts 6-12 months, but it’s best within 3-4 months. I make a double batch every fall—enough to last through winter soups and spring grilling. Label with the date (trust me, you’ll forget).

Step-by-Step Instructions for Dried Mixed Herbs

Here’s the method I use for creating a perfectly balanced herb blend with maximum flavor impact.

Step 1: Prepare the Whole Herb Components

I begin by handling the larger dried herbs first. Take the 2 tbsp Dried Thyme and rub it between your fingers over a clean bowl. This releases the essential oils and intensifies the earthy, slightly minty aroma that defines thyme.

Next, crush the 1.5 tbsp Dried Rosemary between your palms to break down the needle-like leaves. This herb has a piney, slightly citrusy quality that needs activation to blend well with the others. The 2 tbsp Dried Oregano benefits from the same treatment—its bold, slightly bitter notes mellow beautifully when properly released.

Step 2: Add the Delicate and Powdered Elements

Now incorporate the more fragile herbs. Gently crumble the 1 tbsp Dried Basil and 1 tbsp Dried Marjoram into the bowl. Basil contributes sweetness, while marjoram adds a subtle pine-like warmth that complements the oregano.

Add the 1 tsp Dried Sage, rubbing it between your fingers to ensure even distribution. Sage’s strong, slightly peppery flavor can dominate if not properly dispersed. Then add the 1 tbsp Dried Parsley, which provides a fresh, slightly grassy note to round out the blend.

Step 3: Incorporate the Aromatic Powders

Sprinkle in the 1 tsp Garlic Powder and 1 tsp Onion Powder. These provide a savory depth that ties all the herbal notes together. I prefer a fine grind for both powders to ensure they distribute evenly throughout the mixture.

At this stage, the blend should look uniform with no visible clumps. The garlic and onion powders will enhance the natural flavors of the herbs without overpowering them, creating a well-balanced foundation for any dish.

Step 4: Combine and Store for Maximum Freshness

Use a whisk or fork to thoroughly blend all ingredients. The final mixture should be fragrant with a complex aroma that hints at earthy, sweet, and slightly peppery notes. Transfer the blend to an airtight container, preferably glass, to preserve its potency.

Store in a cool, dark place for up to 6 months. For the best flavor, I recommend making smaller batches more frequently, as dried herbs lose their intensity over time. Always give the jar a gentle shake before using to redistribute the finer powders that may settle at the bottom.

Essential Equipment for This Recipe

Herb Grinder

I swear by my Kuhn Rikon herb grinder for pulverizing dried rosemary and thyme. The ceramic burrs handle tough stems without creating dust. A $20 investment that lasts decades—worth every penny for serious herb enthusiasts like me. 💡

Mixing Bowls

Use a wide, shallow glass bowl for blending—gives you room to rub herbs between fingers. I prefer Pyrex because it doesn’t absorb odors and cleans easily. The 8-cup size is perfect for double batches.

Storage Containers

Glass jars with airtight lids preserve potency best. I love Le Parfait Super jars with their clamp seals. For smaller batches, 4oz mason jars work beautifully and fit in spice racks.

Measuring Tools

A set of magnetic stainless steel measuring spoons stays organized in my drawer. Look for ones with both tablespoon and teaspoon markings. I keep a 1/8 tsp measure handy for precise adjustments.

Sifter or Fine Mesh

For ultra-smooth blends, sift through a fine mesh strainer to remove any stubborn stems. This is especially helpful when using home-dried herbs. A quick shake ensures even distribution of the finer powders.

Labeling System

Never forget what’s in your jars! I use chalkboard labels with the blend name and date. A permanent marker on masking tape works too. Always note the date—herbs lose potency after 6 months. ✨

Frequently Asked Questions