There is a moment every early fall when I know the first frost is close and it’s time to bring in the last of the garden. I pull the final handfuls of basil and parsley, and I always linger a little longer than I need to. I think about everything she gave me this season. It was a hard year, but the gratitude is still there, right alongside the dirt under my fingernails. Standing out there, I realized I’d become a garden and kitchen witch without ever calling it that. Between the herbs I dry and the homemade spice blends I mix, my pantry is full of little jars made with intention, and I wouldn’t have it any other way.
Saying Goodbye to the Garden
All season long, the garden keeps me busy. When the basil grows full and bushy, I make pesto. Parsley goes into just about everything I cook. Chives and lemon balm get harvested and put up too.
Now is the time to save it all for the cold months, and for me that means drying. I was never a fan of tying herbs in bundles and hanging them. I dry mine in the oven or my dehydrator, then store them neatly in pint mason jars. If you want my full walkthrough, I shared both methods in my Fall Herbal Pantry Reset post.
There is nothing like reaching for that jar of basil in the middle of winter and crumbling a little into a simmering sauce for eggplant parm, or stirring dried parsley into a pot of chicken noodle soup. I can close my eyes and I’m right back in the garden, picking those last few sprigs.
Where I Shop for the Spices I Don’t Grow
I don’t grow everything, and I certainly don’t grow my own cumin. For staples like garlic powder, onion powder, cumin, chili powder, and paprika, I shop at Penzeys Spices. Their spices are the freshest I’ve found, and there’s a store about 30 minutes from me.
A Penzeys trip is never a quick one. I give myself plenty of time to wander the shelves, open the sample jars, and smell everything. Then I just stand there and dream about what I’m going to make. It’s my kind of self-care.
Why I Make My Own Spice Blends
I won’t lie, premade blends can get a little pricey. And when I already keep the individual spices in my cupboard for everyday cooking, buying a jar of those same ingredients already mixed feels like paying twice.
Take taco seasoning. The Penzeys taco blend is absolutely wonderful, but I have everything I need to make it myself, and that means I can tailor it to my taste. I’m not fond of the cocoa powder in theirs, so I leave it out. I lean on chili powder and add a little extra cumin. I get to experiment, I know exactly what goes in, and there’s no added sugar. Some weeks I mix enough to fill a small glass jar, and some nights I just make what I need for dinner.
My Homemade Taco Seasoning
Makes about 1/3 cup, enough for roughly 3 pounds of meat, beans, or veggies. This is my starting point, so taste as you go and make it yours.
Ingredients
- 3 tablespoons chili powder
- 1 1/2 tablespoons ground cumin
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder (optional)
- 1 teaspoon dried oregano
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/4 to 1/2 teaspoon cayenne pepper, if you like heat
How to Make It
- Add everything to a small bowl or glass jar and stir or shake until evenly mixed.
- Use about 2 tablespoons per pound of ground meat, beans, or veggies, with a splash of water as it simmers.
- Store in an airtight glass jar in a cool, dark cupboard. Mix and enjoy!
My Tuscan Sunset Ranch Dressing
I make my own ranch too, and my secret is Tuscan Sunset, my all-time favorite Penzeys blend. It’s a salt-free mix of Italian herbs, and it makes the perfect ranch base. Buttermilk isn’t a staple in my fridge, so I use sour cream and mayo instead. No added sugar!
Makes about 1/4 cup, a single serving. Double or triple it for a crowd.
Ingredients
- 1/2 teaspoon Tuscan Sunset (or your own mix of dried basil, parsley, oregano, and black pepper)
- Pinch of salt, to taste (Tuscan Sunset is salt free)
- 1/2 teaspoon water
- 1 1/2 tablespoons sour cream
- 1 1/2 tablespoons mayonnaise
- A splash of milk or water to thin, if needed
How to Make It
- Stir the herbs, salt, and water together and let them sit for a few minutes so the dried herbs can wake up.
- Stir in the sour cream and mayo until smooth.
- Thin with a little milk or water until it’s the consistency you like.
Start Small and Experiment
If you’re not feeling adventurous yet, start with what’s already in your cupboard. And if you want to try something new, Penzeys sells smaller jars and packets, so you can experiment without committing to a full-size jar. That’s how my kitchen witch pantry grew, one little jar at a time.
What’s your go-to blend? Tell me in the comments. I’m always looking for my next experiment.
Disclaimer: The information in this post is for educational purposes only and is not intended to substitute professional medical advice, diagnosis, or treatment. Always consult your physician or qualified healthcare provider with any questions you may have regarding a medical condition or before beginning any new herbal regimen.
