Herbs lend flavor to bland foods and enhance foods with stronger flavor profiles and grinding those herbs to a powder helps release the flavors. In some recipes, even minced dried herbs may be too large for the dish's texture. Whether you have dried herbs from your garden or you have whole-leaf herbs from the store, grinding them will pack some zing in your next dish.
Mortar and Pestle
Measure 1 to 2 tablespoons of dried herbs into the bottom of a mortar.
Place the pestle in the bowl and begin grinding. Firmly press the pestle into the bottom and sides of the bowl to crush the herbs.
Continue crushing until you have a fine, even powder.
Place the powdered herbs in a separate container and label accordingly.
Measure 2 to 4 tablespoons of dried herbs into the container of a coffee grinder or spice mill.
Secure the lid on top of the grinder.
Pulse the blade to grind the herbs for 15 to 30 seconds. Remove the lid after grinding to check the consistency of the herbs. Replace the lid and continue to pulse until they are ground into a fine powder.