About 

Mixed herbs are a balanced blend of savoury herbs that provide at hand convenience for numerous homestyle dishes. As a general rule 1 tsp of dried herbs is equal to 1 tbsp of freshly chopped herbs as the flavour has been concentrated. Dried herbs also take on a different flavour profile than their fresher versions. For longer slower cooking as in braised dishes it is best to add dried herbs at the beginning and fresh herbs at the end of cooking. 

Uses & Ideas 

Use mixed herbs when making French onion soup and sprinkle a few extra herbs on the cheese croutons. 
 
Add to stuffing’s and seasonings for whole roast chicken. Rub mixed herbs into butterflied legs/shoulders of lamb with smashed garlic cloves, sliced lemon, sea salt, black pepper, and olive oil before barbecuing over hot coals. 
 
Add mixed herbs to scone and bread dough's or sprinkled over olive oil glazed focaccia and pizza crusts. Add to crushed garlic and butter to make a delicious garlic bread.
 
Mixed herbs can be added to minced (ground) meats for use in hamburgers, meatballs, meatloaves, ragus, casseroles, meat or tomato pasta sauces (bolognaise), stews and sauces
 
Mixed herbs go well with potato gratins, sautéed new potatoes or "dusted" with chilli over fried potato wedges.

Add a sprinkling over grilled tomatoes, zucchini’s, baked pumpkin or sweet potatoes.

Add mixed herbs to vinaigrette’s with mustard and red wine vinegar. Add also 
to gravies and sauces (allow to infuse for 5 minutes before straining).