Spice Blends From the Garden

Spices are the best way to flavor foods without using salt Picnic.jpg (11829 bytes)

or MSG. Here are some tried and true spice mixtures from the Florida Gardener Kitchen that are sure to perk up your meals. Please note that salt is optional in all of these recipes and each is MSG-free and low calorie.

Garden Blend
Yield: About 3/4 Cup

2 tablespoons dried rosemary
2 tablespoons dried winter savory
2 tablespoons garlic powder
2 tablespoons dried parsley
2 tablespoons dried chives
4 teaspoons onion powder
4 teaspoons dried oregano

Blend the ingredients thoroughly and store in an airtight glass container away from heat and light.

Suggested Uses:

Sprinkle on hot or cold pasta.
Add to bread dough.
Good in oil and vinegar salad dressing.
Try adding to herb butter or mix in cream cheese.
Use to season meat, fish or fowl before cooking.

All Purpose Blend
Yield: About 2 1/3 Cups

5 tablespoons dried parsley
3 tablespoons dried oregano
2 1/2 tablespoons dried paprika
2 tablespoons dried celery seed
2 teaspoons dried chile pepper
2 tablespoons dried mustard seed
1 tablespoon dried marjoram
3 teaspoons dried garlic
1/2 tablespoon dried savory
1 teaspoon dried thyme
1 teaspoon chile powder blend
(Optional) Salt to taste

Blend the ingredients in a blender, spice grinder or mortar and pestle and finely grind. Store in an airtight glass container away from heat and light.

Bay-Bridge Shellfish Blend
Yield: About 3/4 Cup

2 tablespoons dried celery seed
2 tablespoons dried mustard seed
2 tablespoons dried (mild or hot to taste) chilies
1/2 tablespoon pepper corns (any color to taste)
2 dried bay (laurel) leaves
1teaspoon garlic powder
1teaspoon onion powder
1/4 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon dried ginger
1/4 teaspoon ground mace
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon paprika
(Optional) 1/2 teaspoon sea salt or to taste

Blend the ingredients in a blender, spice grinder or mortar and pestle and finely grind. Store in an airtight glass container away from heat and light.

Suggested Uses:

Excellent on all types of shellfish.
Add to crab cakes and the boiling water for shrimp, crab or lobster.
Great in tomato-based soups and chowders.

Seafish Blend
Yield: About 2/3 Cup

2 tablespoons dried tarragon
2 tablespoons dried basil
2 tablespoons dried marjoram
2 tablespoons dried chevril
2 tablespoons dried parsley

Blend the ingredients thoroughly and store in an airtight glass container away from heat and light.

Suggested Uses:

Use on baked, broiled, and grilled fish or add to fried fish batter.
Add to soups and chowders.