Herb Blend

Store in an airtight container in a cool, dark place to maintain freshness and flavor. While technically safe indefinitely, flavor diminishes over time.

Start with a smaller amount and add more to taste, as blends can be potent.

Consider the intended flavor profile of the dish when choosing a blend (e.g., Italian, Herbes de Provence, or chili blends).

Add dried herbs towards the beginning of cooking for a more infused flavor, or at the end for a fresher taste.

Roasted meats and vegetables

Soups and stews

Marinades and rubs

Salad dressings

Bread and pasta dishes

Using an excessive amount of blend, which can overpower other flavors.

Not considering the specific herbs within the blend, potentially clashing with other ingredients.

Assuming all blends are suitable for all cooking methods; some are better for rubs, others for sauces.