It’s not yet Halloween and I’ve got the next fall holiday on the brain.
Or I like to call it, Veggie Stuffing Day. I love, love, love vegetarian stuffing (dressing? is there a difference?) and I think it’s due mostly to those ubiquitous herbs; parsley, sage, rosemary, and thyme. (Sing it with me now…)
Something about the combo of those seasonings is deeply satisfying to me, earthy, savory, and cozy and they go so well with other fall favorites like squash and mushrooms.
From the look of my herb garden I doubt if there will be much parsley or thyme left by the time November 24th rolls around so I got to work cutting the herbs from the garden, drying them, and turning them into seasoning salt.
After cutting, washing, and towel drying the herbs I set them in a 175* oven for about an hour. The house smelled heavenly, just like Thanksgiving!
I added celery leaves and oregano to the aforementioned herb mix because I had a lot of both and thought they would complement nicely.
I used a mortar and pestle but a food processor or blender would also work. The herbs were so dry and crispy you could probably just use your fingers to crumble if you are only making a small quantity.
This is such an easy way to preserve my herb garden bounty! I’ll probably be out there harvesting the last of the oregano and thyme later today.
I can’t wait to sprinkle this salt on the baked Delicata squash that’s in my fridge!
What other combos would be good? Are rosemary and lavender too strong to go together? I made great rosemary and lavender salt separately last winter but I’m not sure how they would work together…