Herb'n Fresh Herb mix Prep
Shelf Life: | 1 day |
Portion/Serving: | 1/2 lb. |
Revision Date: | Mar 1, 2013 |
Notes
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Ingredients
1/4 | c. | Dill, stems removes, washed and dried |
1/4 | c. | Thyme, stems removes, washed and dried |
1/4 | c. | Oregano, stems removes, washed and dried |
4 | Tbsp. | Tarragon, stems removes, washed and dried |
2/3 | c. | Basil, stems removes, washed and dried |
2 | Tbsp. | Rosemary, stems removes, washed and dried |
1 | c. | Parsley, flat leaf, stems removes, washed and dried |
6 | ea. | Scallion, washed and dried |
1/4 | c. | Chives, washed and dried |
Equipment
- Knife
- Cutting board
- Bowl
- Food service gloves
- Mixing bowl
Preparation
Wearing foodservice gloves.
- Rough chop all herbs, cut the scallions in small dice.
- Mix all ingredients together well.
- Place mixture in an air tight container and refrigerate until needed.