Mixed herbs from Orlandosidee
The Greek island of Crete has a wide variety of aromatic, wild herbs. The procurement of the soil and the climatic conditions support the development of the unique taste of the herbs. This mix is a Mediterranean Herb Mix specially created by Orlandosidee.
This unique herb blend is composed of thyme, basil, rosemary, oregano, mint, sage, and marjoram.
The perfect mixture of these wild herbs fills our nose with a fragrant fragrance and delights our palate with the warmth of the Mediterranean.
The combination of spicy hot thyme, the fresh taste of basil, the resinous-bitter note of rosemary, bitter-bitter of oregano, fresh mint, spicy sage, and the intense aroma of marjoram are unforgettable.
Try this wild herb mixture to make a salad dressing or marinate your grilled food, meat, and fish in equal measure. For example, put lamb chops with a little olive oil, one clove of garlic (halved), and one teaspoon of wild herbs in a plastic bag. Furthermore, shake everything well and let it marinate in the fridge overnight. Before grilling, the meat should be at room temperature. So take out of the refrigerator at least 1 hour beforehand.
An extraordinary pleasure and my favorite use for this mixture are to make your herb butter with it. Do it like me and create your herb butter for the next barbecue with this wild herb mixture. Take 150 gr butter and 1 tsp wild herb mix for this. First, put this mixture in a mortar and crush it. Then mix them in the warm butter with a clove of garlic. Then put the herb butter in some cling film and roll it into a roll. Let them cool in the fridge for an hour, after which you can cut off sweet slices and serve well with the grill.
The herbs are excellent for the preparation of all Mediterranean dishes.
How do I store kitchen herbs?
Like all spices, you should fill your kitchen herbs in a clean glass and close them airtight with a screw cap. It is best to keep this in a cool and dry place. All spices and herbs must be protected from direct sunlight.
Ingredients: thyme, basil, rosemary, oregano, mint, sage and marjoram