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What should I put in my Greek seasoning blend?

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nadellii

nadellii

Active member
I always love to make homemade seasoning blends because it’s so much cheaper and I can control exactly how much sodium is in the seasoning blend. I’ve seen many Greek blends online, but I wonder if you have any advice for some homemade blends. I’m sure that many will have oregano and black pepper, but I’m looking for some more suggestions. Any advice is greatly appreciated.
 
My lovely Thea Pagona taught me how to use these spices when making lamb or kefthetis. She sprinkled each one on the meat separately. But I started making a big jar of it so I could use it any time I wanted and to give as gifts to my friends. Equal parts of thyme, rosemary, dill, garlic powder, plus double the amount of oregano. Salt and pepper to taste and you can add mint towards the very end of the cooking time. Sometimes basil depending on the time of year. I confess that she would not have used garlic powder but rather she would use real garlic. But if you are making it as a blend you will need to use dried versions of everything. Once you have everything together, you mix it up nicely and pinch the herbs so that they really blend with each other. Be sure to shake the jar frequently so the heavy things do not go to the bottom. I use my blend for any meat, for soups, veggies, potatoes and even salads. Enjoy!
 
nadellii said:
I always love to make homemade seasoning blends because it’s so much cheaper and I can control exactly how much sodium is in the seasoning blend. I’ve seen many Greek blends online, but I wonder if you have any advice for some homemade blends. I’m sure that many will have oregano and black pepper, but I’m looking for some more suggestions. Any advice is greatly appreciated.
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I actually don't like to put salt in my space blends that I make at all because it throws me off when I try to gauge salt levels for the dish as a whole In a favorite blend of mine I do: garlic powder, onion powder, oregano, dried lemon peel. I don't measure.
 
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