Growing your own herbs and vegetables means you always have an endless repertoire of new tastes and flavours to thrill your taste buds. This all purpose vegetable seasoning recipe is a case in point. What’s more, this recipe is packed with health boosting anti-oxidants.
I started experimenting with all-purpose blends when I got tired of having to make a new blend for my dear wife every time she tried a new recipe to which she wanted to add a seasoning blend. We eat lots of mixed cooked and steamed vegetables and since the harvest from the food garden is constantly changing, this is one of the first recipes I came up with.
Like the vegetable harvest from the food garden, the recipe lends itself to endless variations:
- Any other basil instead of the sweet basil – Thai basil is especially nice.
- Garlic, garlic chives or spring onion instead of chives.
- Thyme instead of lemon thyme
- Pineapple sage instead of sage
- Summer savory instead of winter savory
- Any mint instead of spearmint.
- Dried spices (not included in the original recipe) such as peppercorns, mustard seed, paprika and cayenne.
You don’t need to have all the herbs on hand to make the blend. Any three or more will do. If you don’t have fresh herbs on hand substitute with dried herbs. Use one third of the fresh quantity. Blending fresh and dried herbs and leaving out some makes for endless variations.
There’s never a dull moment in a family herbalist’s garden.
Suggested Uses for Your Vegetable Seasoning Blend:
- If you have a steamer, make a mixed bed with the herb sprigs. Then put the vegetables on top and steam.
- Chop the herbs fine, mix, and sprinkle over cooked or steamed vegetables 10 minutes before serving.
- Season casseroles and goulash dishes.
- Make a dried herb blend. Dry herbs, mix together and store in airtight glass containers. We usually do this in autumn after we’ve harvested and dried the summer herb harvest.
Need more inspiration?
For more inspiration to make your own seasoning blends see:
All Purpose Vegetable Seasoning With Fresh or Dried Herbs
- 3 parts sweet basil
- 3 parts chives
- 3 parts marjoram
- 2 parts lemon thyme
- 2 parts oregano1 part sage
- 1 part winter savory
- 1 part spearmint
- 1 part lemon zest
- Use any convenient measure for your 'parts'. I usually use a tablespoon when making the blend with fresh herbs, and a teaspoon when using dried herbs.
- Wash and dry the fresh herbs. Bruise them slightly to release their flavours.
- Mix all the fresh herbs in a small mixing bowl and use as per the suggested uses.
- Dried herbs can be mixed in larger quantities and stored in a sealed airtight container in a cool dark place for future use.
Rate This Recipe
Five stars are the highest and one star is the lowest. Everyone has their own thoughts on what each star represents, but for our purposes they’ll represent the following:
5 Stars = Best Ever!
4 Stars = Loved it!
3 Stars = Liked it
2 Stars = Not Bad
1 Star = Barely edible