Missy's Special Herb Mixture

This is great for roasted vegetables or meat. (My daughter calls it “vegetable rub.”) You can also drizzle it on salad greens as a dressing. I drizzle it on sandwiches or on any kind of fritter. I sometimes mix a bit with Greek yogurt to make a creamy type salad dressing or to use in place of sour cream on potatoes or Mexican dishes. Truthfully, it will enhance the flavor of pretty much anything!


You don't have to have much of any one type of herb to make this concoction. And please know that this is not a “recipe,” it is maybe more of a method in which you can experiment and adapt and change to suit your tastes or what is in your garden right now.



Here's what to do:
Gather whatever herbs you have at the moment. What I use is:


rosemary (ALWAYS rosemary)
basil
lemon thyme
sage
crushed fresh garlic
olive oil
lemon juice
salt
If you like you can add some fresh hot pepper.





If you don't have all of these do not worry; just make it with what you have! If you have other herbs you like, then throw that in too. You can even do this with just one herb if you like!

Put the garlic in the blender first with a bit of olive oil and give it a whir. Then add everything else. You want to use more olive oil and just some lemon juice. (I started adding some lemon juice and salt because that keeps it from spoiling quickly.) Make it pretty wet. Whir it up real good. (How do you like that technical terminology?) Pour it in a jar and store in the fridge. That's it!

You can use this to flavor most anything.  You can drizzle it into a bowl of soup.   You can use it on any vegetable either roasted or sautéed or right on the plate.  I also enjoy it on fish.  This is also great in a vinaigrette

In any use,  I often use some in the cooking stage and then a little bit after the food is plated that way you get different flavors from the same ingredient.

*Note- I have started using more oil than what is pictured.  I love the flavored oil.