Herb Powder for Flavouring is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic blend of dried herbs intended to flavour dishes when fresh herbs are unavailable. The full recipe is presented here and I hope you enjoy this classic British version of: Herb Powder for Flavouring.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
HERB POWDER FOR FLAVOURING, when Fresh Herbs are not obtainable.
446. INGREDIENTS.—1 oz. of dried lemon-thyme, 1 oz. of dried winter savory, 1 oz. of dried sweet marjoram and basil, 2 oz. of dried parsley, 1 oz. of dried lemon-peel.
Mode.—Prepare and dry the herbs by recipe No. 445; pick the leaves from the stalks, pound them, and sift them through a hair-sieve; mix in the above proportions, and keep in glass bottles, carefully excluding the air. 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. Preparing them in this way, you have them ready for use at a moment's notice.
Mint, sage, parsley, &c., dried, pounded, and each put into separate bottles, will be found very useful in winter.
Dry the individual herbs according to the to dry herbs for winter use recipe. Remove the leaves from the stems, combine together in a mortar or a spice grinder and render to a fine powder. Sift this through a fine-meshed sieve and store in a clean jar with a good seal. Use as needed for flavouring stews, gravies, soups etc when fresh herbs are not available.
