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A dried herb blend of parsley, winter savory, sweet marjoram, lemon thyme, lemon peel, and sweet basil.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Marjoram and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,225 recipes. Both carry terpineol, which smells pine, woody. The science ↓

Soups

Ingredients

Directions

Prepare

  1. Dry the herbs thoroughly.

  2. Pound the dried herbs together.

  3. Sift the mixture to ensure even consistency.

Store

  1. Store in a tightly corked bottle.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Marjoram + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together2,225 recipes

    Shared aroma: terpineol (pine, woody).

  2. Winter savory + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together780 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Winter savory + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together455 recipes

    Shared aroma: methyleugenol (clove, spice).

  4. Marjoram + basiltop 1% of all pairs
    Smell alikestrong
    Cooked together688 recipes

    Shared aroma: terpineol (pine, woody).

  5. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Parsley
Adds a fresh, green, grassy aroma and flavor to the blend.
Winter savory
Contributes a peppery, thyme-like aroma and sharp flavor.
Sweet marjoram
Provides a sweet, floral, warm aroma that rounds out the blend.
Lemon thyme
Adds a bright citrus-tinged thyme aroma and flavor.
Lemon peel
Its citrus oils contribute a bright, fresh aroma.
Sweet basil
Adds a sweet, clove-like aroma and flavor.

The step that matters

Dry the herbs thoroughly. Any moisture left in the herbs can cause clumping and encourage mold or spoilage during storage. Fully dry herbs also grind and sift more evenly, and keep their aroma longer in a sealed bottle.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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