Dried Mixed Herbs

Store in an airtight container in a cool, dark place. While dried herbs don't spoil, their flavor diminishes over time. For best flavor, use within 1-2 years.

Add dried herbs earlier in the cooking process than fresh herbs, as they need time to rehydrate and release their flavor.

Crush dried herbs between your fingers before adding them to a dish to help release their oils and maximize flavor.

Use in marinades, rubs, dressings, sauces, soups, stews, and sprinkled on roasted dishes.

Tomatoes

Garlic

Onions

Olive oil

Chicken

Lamb

Vegetables (potatoes, zucchini, bell peppers)

Treating dried herbs the same as fresh herbs: Dried herbs are more concentrated and need to be added earlier in cooking.

Overusing dried herbs: Start with a smaller amount and add more to taste, as they can easily overpower a dish.

Storing dried herbs improperly: Exposure to light, heat, and air will degrade their flavor quickly.