Dried herb blend with lemon zest

200 g parsley
120 g basil
60 g thyme
60 g rosemary
100 g dill
the zest of 3–5 lemons

Preparation:

  1. Wash the herbs and dry them thoroughly with a paper towel.
  2. Wash the lemons and use a vegetable peeler to remove only the yellow part of the peel, avoiding the white part.
  3. Arrange the herbs in a single layer on the dehydrator trays and dry them at a temperature of 45–55 °C for 2–5 hours, until the leaves crumble easily and the stems snap.
  4. Dry the lemon peels at a temperature of 45–50 °C for 6–8 hours, until they are completely dry and brittle.
  5. Cool all products to room temperature.
  6. Grind the herbs and lemon zest in a mortar.
  7. Mix everything thoroughly and store in an airtight glass jar in a dark, dry place. Add to potatoes, meat and fish dishes, salads, pasta, soups, and sauces.

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