Mixed Herbs 20g

 Creamy Mixed Herb Pasta Primavera 

 Why This Recipe Wins

✅ Balances all herbs in commercial mixed blends (typically thyme, oregano, marjoram, rosemary)
✅ 15-minute pantry-friendly meal
✅ Vegetarian adaptable to vegan/meat versions
✅ Kids love it (herbs mellow in cream sauce)

 Ingredients (Serves 4)

The Herb Power Trio

• 2 tbsp dried mixed herbs (key flavor backbone)

• 1 tbsp fresh parsley (for brightness)

• 1 tsp red pepper flakes (optional heat)

Sauce Base

• 3 tbsp butter

• 4 garlic cloves, minced

• 1 cup heavy cream

• ½ cup pasta water

• 1 cup grated parmesan

Vegetable Mix

• 12 oz pasta (fettuccine or penne)

• 2 cups seasonal veggies (zucchini, peas, cherry tomatoes)

 Pro Technique

1️⃣ Bloom Herbs:

• Melt butter, sauté garlic + mixed herbs 1 min (awakens oils)

2️⃣ Build Sauce:

• Add cream, simmer 3 mins

• Stir in parmesan until melted

3️⃣ Combine:

• Toss with al dente pasta + veggies

• Use pasta water to adjust consistency

 Serving Ritual

• Garnish: Extra parmesan + herb sprinkle

• Pair With: Garlic bread + crisp white wine

• Time Saver: Use frozen veggie mix

Why Keep Mixed Herbs in the Pantry?

Several classic herbs in one blend
No need to measure oregano, basil, thyme and rosemary separately.

Made for everyday meals
Use it on pasta, chicken, potatoes, vegetables and soups without needing a special recipe.

No chilli heat
It adds savoury herbal flavour rather than making food spicy.

Works in wet and dry cooking
Stir into sauces or soups, or sprinkle directly onto meat and vegetables before cooking.

An easy starting point
You can still add more of an individual herb if a particular recipe needs it.

What Do Mixed Herbs Taste Like?

Mixed Herbs have a savoury, aromatic, earthy and gently sweet flavour.

The different herbs bring different characteristics:

Oregano contributes robust Mediterranean earthiness.

Basil adds a softer, slightly sweet peppery note.

Thyme brings gentle savoury depth.

Rosemary adds pine-like aromatic character.

Together, they create a versatile background seasoning rather than one dominant herb.

How to Use Mixed Herbs

Pasta Sauce

Cook onion and garlic in olive oil.

Add:

Tomatoes
Mixed Herbs
Salt
Black Pepper

Simmer until thickened.

Use with pasta, meatballs, lasagne or a pasta bake.

Pizza

Stir Mixed Herbs into the pizza sauce or sprinkle lightly over the toppings before baking.

Roast Chicken

Combine:

Mixed Herbs
Olive oil
Garlic
Lemon
Salt and pepper

Rub over chicken before roasting.

Roast Vegetables

Toss with:

Potatoes
Kumara
Carrots
Courgettes
Capsicum

along with olive oil and Mixed Herbs.

Soups & Stews

Add to vegetable soup, tomato soup, casseroles or broths for an instant herbal base.

Dips

Stir into yoghurt, sour cream or mayonnaise and allow the mixture to stand so the herbs can soften.

Mixed Herbs vs Italian Herbs

The two can overlap, but they don't always have exactly the same purpose.

Mixed Herbs is a broad everyday herb blend designed for general savoury cooking.

Use it for:

• Roast vegetables
• Chicken
• Soups
• Stews
• Sauces
• Dips

Italian Herbs is more specifically positioned around Italian and Mediterranean-style dishes such as:

• Pizza
• Pasta
• Lasagne
• Focaccia

In practice, both are very versatile.

Mixed Herbs is simply the more general all-round savoury herb blend.

Add the Herbs During Cooking

Dried herbs need a little time and moisture to soften.

For:

Sauces
Soups
Stews

add Mixed Herbs during cooking so their flavour has time to infuse into the dish.

For roasted foods, mix the herbs with oil before cooking.

The oil helps carry their aroma across the surface of the food.

Use Some at the End Too

If you want a stronger herbal aroma, add a small second sprinkle near the end of cooking.

This gives you two layers:

Earlier herbs for depth

and

Later herbs for aroma.

This works particularly well with tomato sauces, soups and roasted vegetables.

Rub the Herbs Between Your Fingers

Before adding Mixed Herbs, gently rub them between your fingers.

This breaks the dried leaves slightly and helps release more aroma.

It's especially useful when using the blend as a finishing sprinkle.

Try It This Way

For a quick herb-roasted vegetable tray, combine:

Potatoes
Carrots
Courgettes
Capsicum

with:

Olive oil
Mixed Herbs
Garlic
Salt
Black Pepper

Roast until browned and tender.

Finish with a squeeze of lemon.

One simple herb blend can season the entire tray.

Make an Easy Herb Butter

Mix softened butter with:

Mixed Herbs
Garlic
Black Pepper
A little salt

Use over:

• Chicken
• Potatoes
• Corn
• Vegetables
• Warm bread

It's an easy way to turn the blend into something you can use across several meals.

Make a Quick Herb Dip

Combine:

Greek yoghurt or sour cream
Mixed Herbs
Garlic
Lemon juice
Salt and pepper

Allow it to sit for 10–15 minutes.

Serve with:

Crackers
Vegetable sticks
Potato wedges
Grilled chicken

Beyond Pasta & Pizza

Once you've opened the pack, try Mixed Herbs in:

• Roast chicken
• Lamb
• Steak marinades
• Meatballs
• Roast potatoes
• Kumara
• Carrots
• Courgettes
• Tomato soup
• Vegetable soup
• Casseroles
• Omelettes
• Garlic bread
• Focaccia
• Salad dressings
• Herb butter
• Dips

Mixed Herbs earns its place in the pantry because you don't need to decide which herb to reach for every time — the basic savoury combination is already done for you.

Storage

Store Mixed Herbs in an airtight container in a cool, dark and dry place to help preserve the colour, aroma and flavour of the dried herbs.

 Global Mix Adaptations

 Why Pre-Mixed Beats Single Herbs