HERB POWDER FOR FLAVOURING, when Fresh Herbs are not obtainable

Ingredients

• 1 oz dried lemon-thyme
• 1 oz dried winter savory
• 1 oz dried sweet marjoram and basil
• 2 oz dried parsley
• 1 oz dried lemon-peel

Instructions

1. Prepare and dry the herbs by recipe No. 445; pick the leaves from the stalks, pound them, and sift them through a hair-sieve;
2. mix in the above proportions, and keep in glass bottles, carefully excluding the air.
3. This, we think, a far better method of keeping herbs, as the flavour and fragrance do not evaporate so much as when they are merely put in paper bags.
4. Preparing them in this way, you have them ready for use at a moment's notice.
5. Mint, sage, parsley, &c., dried, pounded, and each put into separate bottles, will be found very useful in winter.