No matter what your plans are for using a savory herb and garlic seasoning blend, you can duplicate the flavors with dried herbs and spices or approximate the flavors with fresh herbs. A mix with dried herbs more closely resembles the intense and salty flavor of the mix, while a mix with fresh herbs provides a fresher, brighter taste. This dry herb blend is adapted from the Texas A&M Agrilife Extension and the fresh blend from Saveur.

  • Use either a fresh or dry mix for a rub on meat, fish and poultry.
  • Add a few teaspoons or 1 tablespoon of the mix to salad dressings and sour cream dips.
  • Stir in 1/2 cup of the fresh mix or 2 tablespoons of the dry mix to bread dough or muffin batter.
  • Flavor soups and stews with 1 tablespoon of the dry mix, added at the beginning of cooking, or 1/4 cup of the fresh mix, added near the end of cooking.


Turn your herb and garlic mix into a seasoning for cream sauces and soups by adding 2 cups of powdered dry milk and 3/4 cup of cornstarch for each 2 tablespoons of spice mix.

To save time and money, make a large batch of dry herb and garlic seasoning to keep on hand for a few months. Store the mix in a glass jar or air-tight plastic container in your pantry. It keeps safely for 1 to 3 years, although the flavor of the herbs loses intensity over time.

A fresh herb mix keeps for up to 7 days in the refrigerator. You can also freeze the herb paste with a little water in ice cube trays; it keeps its quality for 4 to 6 months according to the Still Tasty website.