Fines Herbs (Fresh Herb Mix): 3 tablespoons Parsley, 2 tablespoons Chives, 2 tablespoons Chervil, 2 teaspoons Tarragon.
Combine, Chop and Use Immediately. Great for stews, casseroles, and sauces.
French-Louisianna Spice (Dry Herb Mix): 1 tablespoon Allspice, 1 teaspoon Thyme, 1 teaspoon Bay, 1 teaspoon Black Pepper, 1/2 teaspoon Cayenne, 1/2 teaspoon Cloves.
Mix altogether, then grind finely with mortar and pestle and store in air tight jar. Great for seasoning chicken and other white meats, and excellent for sprinkling on hot potato chips.
Shadows' Special Oil: Olive oil, Garlic, Chilli, Bay, Black Peppercorns, let it stand for 3 days before use.
Gently heat through all ingredients, careful not to fry. Just gently warm oil for approximately 1-3 minutes to infuse herbs. Cool and store in air-tight bottle.
Alternatively- put all ingredients in air tight bottle and leave to potentise for 1-2 weeks before using.
Great for cooking with, and perfect for salads.