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Blend of dried herbs, aromatic and antioxidant-rich
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 tablespoon (medium) of Dried Herb Mix (4 g) has 11 calories. That works out to 270 calories per 100 g. It contains 1.6 g of carbs, 0.6 g of protein, 0.2 g of fat and 1.5 g of fiber. Its 66 µg of Vitamin K covers 55% of the Daily Value. Its glycemic index is 5 (low), so it raises blood sugar slowly.
Dried Herb Mix is a seasoning made by drying and crumbling aromatic herbs. There is no single standard recipe: the blend may include herbs such as thyme, oregano, mint or parsley, depending on the maker and what is available. It offers a convenient way to add several herbal flavours at once.
Its aroma is earthy and fragrant, with a more concentrated taste than fresh herbs. Stir it into soups, beans, roasted vegetables or pasta sauces, or mix it with olive oil for a simple dip. In many kitchens it is used during cooking, while a pinch can also finish a dish at the table. Dried herbs are naturally fibre-rich, though a serving is usually small. Add a little at a time, since the flavour can intensify as it steeps.
Selected: 100 g
270
KCAL / 100G
Carbs
41g
· 15% DV
Protein
14g
· 28% DV
Fat
4.5g
· 6% DV
Fiber
38g
· 136% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 63% · Protein 21% · Fat 16%
Vitamins
Vitamin K
1650µg · 1375% DV
Vitamin A
3200µg · 356% DV
B2
1.2mg · 92% DV
B6
1.1mg · 65% DV
Minerals
Manganese
6mg · 261% DV
Iron
42mg · 233% DV
Calcium
1350mg · 135% DV
Copper
1mg · 111% DV
Very high
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
High
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 270 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.8g
MONOUNSATURATED
1.2g
POLYUNSATURATED
1.6g
Omega 6:3 ratio 0.6:1
Below the ideal 4:1 — a good omega balance.
Add Dried Herb Mix to soups, sauces, vegetables, meat, or fish to season them. Start with a small amount and taste as you go, since dried herbs can have a concentrated flavor and the blend’s strength varies.
No, Dried Herb Mix is not necessarily the same as Italian seasoning. Italian seasoning usually has a recognizable combination of Mediterranean herbs, while a general dried herb blend can contain different herbs depending on its maker or regional style.
Yes, Dried Herb Mix can replace fresh herbs in many cooked recipes, but it has a different texture and a more concentrated flavor. Begin with less than the recipe’s fresh-herb amount, then adjust after tasting.
Add Dried Herb Mix early to dishes that simmer for a while so its flavor can spread through the food. For quick-cooking dishes, add it near the end to keep its aroma from fading during prolonged heat.
Keep Dried Herb Mix in a tightly sealed container in a cool, dry cupboard away from sunlight and steam. Storing it beside the stove exposes it to heat and moisture, which can dull its aroma or make it clump.
Yes, Dried Herb Mix works well in marinades for vegetables, meat, or fish. Mix it with the marinade’s liquid and give it a little time to hydrate before cooking; this helps the herbs cling rather than burn on the surface.
To rehydrate Dried Herb Mix, stir it into a little water, broth, or another liquid used in the recipe and let it sit briefly. Rehydrating is usually unnecessary in soups and sauces, where the herbs soften as they cook.
Dried Herb Mix is made by drying herbs, crumbling them, and combining them into a blend. This is a minimally processed form of seasoning, though the exact herbs and any other ingredients depend on the particular mix.
Only if the herbs in Dried Herb Mix are suitable for brewing and intended for that use. A cooking blend may contain herbs or spices that are not meant to be steeped as tea, so don’t assume every mix is a drink.
Dried Herb Mix that smells faint or dusty and adds little aroma to food has likely lost much of its flavor. It may still be usable if it is dry and free of mold, but replacing it will give your dishes a more noticeable herbal taste.
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Nutrition data compiled from USDA FoodData Central and scientific sources.