I advocate using fresh herbs whenever possible, but that being said, there are times when dried herbs do work very well. And you can make your own dried herb blends that are tastier and far less expensive than those in the supermarket. I’ve included a few of my favorite blends today.

If you have an abundance of fresh herbs and would like to dry some for future use, here’s a couple ways you can do it:

Air drying: You should not put fresh herbs out in the direct sun for drying because the essential oils (necessary for flavor) will disappear. Instead tie small bunches of each herb together and hang them upside down in a brown paper bag. (I have a special “herb nail” in our garage – perfect spot for drying!) Leave undisturbed for 2-3 weeks or until completely dry and then you can crumble them and place them in an airtight container. Be sure and store herbs in a cool, dry place away from heat and light.

Microwave drying: Put a single layer of herbs between four thicknesses of plain white paper towels and microwave on high for 2 minutes or until dry. If not quite dry, keep adding a few more seconds and re-checking often. Crumble and package.

I’m not sure of the origins of this handy chart below, but it is one of those “tack to the inside of your cupboard door” that I’ve used for eons. I find it very helpful when I am experimenting in the kitchen and coming up with new recipes.

What goes with what?

SOUPS: bay leaf, chervil, tarragon, marjoram, parsley, rosemary and savory

POULTRY: garlic, oregano, sage, rosemary and savory

BEEF: bay leaf, chives, cloves, cumin, garlic, hot pepper, marjoram, rosemary and savory

LAMB: garlic, rosemary, mint, oregano, thyme and marjoram

PORK: garlic, cumin, ginger, hot pepper, coriander, sage, savory and thyme

CHEESE: basil, chervil, chives, curry, dill, fennel, garlic and marjoram, oregano, parsley, sage and thyme

FISH: chervil, dill, fennel, garlic, tarragon, thyme and parsley

FRUIT: anise, cinnamon, nutmeg, cloves, ginger, coriander, mint, rose geranium and lemon verbena

BREAD: caraway, poppy seed, oregano, marjoram, rosemary and thyme

SALADS: basil, chives, garlic, tarragon and sorrel

Some favorite dried herb blends you can make in your kitchen:

No-salt herb blend

• 6 Tbsp. dried parsley
• 4 Tbsp. onion powder
• 4 Tbsp. dried oregano
• 2 Tbsp. dried basil
• 2 tsp. garlic powder
• 1 tsp. dried rosemary
• 1 tsp. dried thyme
• 3/4 tsp. dried sage
• 1/2 tsp. cayenne

Combine all spices and crush with a mortal and pestle or grind in a mini food processor until consistency of salt. Store in a tightly covered container away from heat and light. Yield: about 1-1/4 cups.

Italian seasoning blend

• 1 cup dried basil
• 1 cup dried parsley
• 1/2 cup dried oregano
• 1/2 cup dehydrated minced onion
• 1/4 cup dried thyme
• 1/2 cup dried minced garlic
• 1 Tbsp. freshly ground black pepper
• 1 tsp. dried sage

Mix together and store in an airtight container away from heat and light. Yield: about 4 cups.

Firehouse #3 chili powder

• 6 Tbsp. paprika
• 2 Tbsp. turmeric
• 1 Tbsp. dried chili pepper flakes
• 1 tsp. ground cumin
• 1 tsp. ground oregano
• 1/2 tsp. cayenne pepper
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. ground cloves

Combine all ingredients and crush with a mortal and pestle or grind in a mini food processor until very fine. Store in a tightly covered container away from heat and light. Note: This powder is somewhat more pungent and fresher tasting than a packaged brand, so you might need to use a bit less. Yield: about 2/3 cup.

My little herb garden is putting forth lots of dill, which tends to go to seed quickly, so I’ve made a couple batches of this wonderful soup for the freezer. Think how good this will taste on a cool fall day.

Carrot dill soup

• 4 Tbsp. unsalted butter
• 1 large onion, peeled and diced
• 2-1/2 lbs. fresh carrots, peeled and sliced
• 2 stalks celery, peeled and diced
• 8 cups reduced sodium chicken stock
• 1/4 cup plus 2 Tbsp. chopped fresh dill, divided use
• 1 tsp. salt
• 1/4 tsp. freshly ground black pepper
• Dash of cayenne pepper

Melt butter in a large saucepan or Dutch oven set over medium low heat. Add onion and sauté 18-20 minutes or until tender but not browned. Add carrots, celery, chicken stock, 1/4 cup of the dill, salt, pepper and cayenne. Bring to a boil; reduce heat to simmer and cover. Continue cooking for about 30 minutes or until carrots are tender. Remove pan from stove and uncover. Allow to cool slightly. Puree soup in batches in blender or processor. Return soup to pan to reheat; and stir in remaining 2 Tbsp. dill. Yield: 4-6 servings.

I made this wonderful cheese spread in a recent cooking class I taught and it was a big hit. It keeps just fine (tightly covered) in the fridge for a couple of weeks. Farmer’s cheese may be a bit difficult to find depending on where you live. I buy it at Whole Foods in the greater Portland area.

Poor man’s Boursin

• 4 oz. cream cheese
• 4 oz. farmer cheese
• 4 oz. small curd cottage cheese, drained
• 2 Tbsp. sour cream
• 1-2 cloves garlic, peeled and minced
• 1 Tbsp. fresh chives, rough chopped
• 1 Tbsp. fresh oregano, rough chopped
• 1 Tbsp. fresh thyme, no need to chop
• 1 Tbsp. fresh parsley, rough chopped
• Salt and freshly ground black pepper to taste

Combine cream cheese, farmer cheese, cottage cheese and sour cream in work bowl of food processor. Add garlic and herbs and process until smooth. Season to taste with salt and pepper. Transfer mixture to a crock or small bowl, cover, and refrigerate for at least 6 hours before serving. Yield: about 1-3/4 cups.

This pesto recipe came about because of my thrifty Yankee nature. I didn’t have enough basil in my garden and didn’t want to buy any, and pignolia nuts (pine nuts), which are traditionally used in pesto, were around $12 a pound — time for some less expensive substitutes and spinach and walnuts did the trick! The lemon juice and zest with the spinach really help keep this pesto from turning black. I freeze it in 1/4 cup containers and seal the top with a little bit of olive oil before putting the lid on. It will keep in the freezer for 6 months and maintains a decent green color.

Lemon basil pesto

• 4 cups baby spinach (loose in cup, not packed)
• 5 cups fresh basil leaves (loose in cup, not packed)
• 1 tsp. grated lemon zest
• 2-3 medium cloves garlic, peeled and chopped
• 2 Tbsp. fresh lemon juice
• 1/4 tsp salt (or more to taste)
• 1/4 tsp. freshly ground black pepper
• 1/4 cup plus 1 Tbsp. extra virgin olive oil, divided use
• 4 oz. chopped walnuts, lightly toasted
• 1/3 cup freshly grated Parmesan cheese

Combine spinach, basil, lemon zest, garlic, lemon juice, salt and pepper in work bowl of food processor. Process using on/off turns. Add 1/4 cup EVOO and process again just until combined. Add walnuts and cheese and using on/off turns, process to desired consistency. Transfer to an airtight container and seal top with the remaining 1 Tbsp. olive oil. (Divide if using several smaller containers.) Cover tightly and freeze. Yield: about 1 cup.