Mom's Seasoning Blend

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Part of being a good steward of your home and finances is to not waste money on food that starts to decay and rot in the refrigerator or on the shelf. This recipe is a good way to use those vegetables!

Course: Herb, Spice Blend

Cuisine: American

Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Keyword: end of week, extra veggies, herbal remedy, left overs, spice blend

Calories:

Ingredients

Any vegetable that would work good in a vegetable broth in any quantity that you have. The following are all good choices.

Garlic Scapes
Garlic
Onions and their green tops
Celery
Peppers
Tomatoes
Carrots
Herbs
Lemon or zest
Salt optional

Instructions

Roughly chop vegetables. They don’t have to be small, but they do have to fit into a blender or coffee/herb grinder once dehydrated.
Dehydrate.
Pulverize into a powder.
Strain powder into a Mason Jar for storage. Re-pulverize any larger pieces.