Growing and drying your own herbs is great for frugal cooking. So many people I know grow herbs and don’t use them for much more than garden filler. Herb gardens are beautiful and smell fantastic, but it’s great to actually use your herbs, fresh or dried.
Today is another Pennywise Platter Carnival over at The Nourishing Gourmet. Kimi asked for some cooling frugal dishes but since it has been so hot, heat has been on my mind. But don’t they say that drinking and eating hot beverages and foods can actually cool you down? I guess they make you sweat and then the sweat cools? I don’t remember how that works – do you?Anyway, hopefully Kimi will accept this post because I think it’s a good one regardless…
Around mid Spring, I harvest and dry my herbs. I do this with my oregano, marjoram, thyme and nettles. I wait a little longer to do my rosemary and sage. You will best derive the nutritious properties of your leafy herbs when the plant is new. Definitely harvest them before they flower. Some years I hang them upside-down to dry slowly in a dark place. (I put mine in my garage – there’s no car parked in there so they are safe from carbon monoxide. A dark shed, pantry or other room can work well too). And some years, like this one, I use a food dehydrator.
I used a food dehydrator this year because I was running low on dried herbs in my pantry and didn’t want to wait, but I paid the price because I over dried some of the leaves, thus actually burning them, so I had to throw them out. Tying a string around a bunch of picked stalks and leaving them for a month or so to dry naturally is better for retaining the nutrients in the herbs. Just make sure you remember them. If you forget, you might find cobwebs growing on them!
Once your herbs are dry you want to take the leaves off their stalks and crush or grind them. I use a coffee grinder, set aside specifically for herbs – you don’t want your oregano smelling like dark roast coffee! Then pout them into a glass jar and mark with the date. Month and year are fine.
If you have any store bought herbs of the same variety, hold your own ground herbs up to them and notice how much darker yours are. Darker green equals fresher and more nutrients. Use this as a guide to buying herbs at the grocery store too. Two different brands? Not sure which one to choose? Get the darkest green one.
You can also harvest your own chilis (grow some chili plants and keep the seeds) and even make your own garlic and onion powder. Chop the veggies finely and dry in a food dehydrator. Crush as you would other herbs until they make a fine powder. Use quickly though. Most garlic and onion powders also contain preservatives.
Here is a recipe for using your own fresh dried and ground herbs and veggies. I found it years ago and it has become a staple in my kitchen. I hope you love this preservative free taco seasoning mix as much as I do. Enjoy!
Taco Seasoning
1/2 cup dried onion
5 Tbsp chili powder
3 Tsp oregano
3 Tbsp cornstarch
2 Tbsp basil
2 Tbsp crushed chilis
2 Tbsp garlic powder
Directions:
Mix well.
Makes 1 1/2 cups
To use: Use 1 1/2 Tbsp for each 2 cups beans or tofu.
One practically no-cost seasoning + one can of beans (black or kidney beans are my favorite) + a tortilla wrap or some rice = one frugal dinner! Dinner under $5? Oh yeah! Enjoy!
Related posts:
- Foodie Fridays: Mexican Bean and Rice Casserole
- Foodie Fridays: Mung Bean Dahl
- Foodie Friday: Greek Red Lentil Soup
- Vegetarian Hash From Leftovers
- Foodie Fridays: Not Your Mama’s Green Beans
Tags: Carnival, dinner, frugal cooking, herbs
[...] @ Breastfeeding Moms Unite! How to Dry Herbs and Make Your Own Taco Seasoning. Growing and drying your own herbs can go a long way to helping you save money. You can grow and [...]
I have a similar taco seasoning recipe that I made to avoid MSG in the store-bought blends. It’s really good for taco soup too!
I have a similar taco seasoning recipe that I made to avoid MSG in the store-bought blends. It’s really good for taco soup too!
P.S. – Sorry, forgot to tell you great post!