Try this Fines Herbes Blend recipe, or contribute your own.
Suggest a better descriptionTo prepare fresh herbs after harvesting, remove stems. Wash well, then spread loosely on paper towels. Let them stand overnight, changing paper towels if needed, to completely rid them of any clinging drops of water. Place dry herbs in food processor bowl. Using steel blade, process on high until herbs are finely chopped. Some herbs may stick under the blade, so stop several times and stir. Let stand in fine mesh strainer to dry further. Yield: About 1 cup. Keeps in an airtight container in a cool, dark, dry spot for several months. Use a spoonful to season salad dressings, sauces, omelets and herb butters. Freeze small amounts for use in winter soups and stews. From _The Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 22. ISBN 0-88862-788-2. Electronic format by Cathy Harned.
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Serving Size: 1 Batch (126g) | ||
Recipe Makes: 1 Batch | ||
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Calories: 76 | ||
Calories from Fat: 17 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 12.3mg | 0 % | |
Potassium 766.4mg | 20 % | |
Total Carbohydrate 12.1g | 4 % | |
Dietary Fiber 3.9g | 15 % | |
Sugars, other 8.2g | ||
Protein 6.9g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 76
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