Kitchen > Recipes > Onion and Herb Spice Blend

Onion and Herb Spice Blend

Onion and Herb Spice Blend | Border Park Kitchen
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For food allergies and intolerances, please carefully check the ingredient list on each product before using or consuming.


  • 8 tbsp onion flakes
  • 3 tbsp sea salt
  • 2 tbsp ground coriander
  • 2 tbsp ground cumin
  • 2 tbsp oregano
  • 2 tbsp turmeric
  • 2 tbsp basil
  • 2 tbsp parsley
  • 2 tsp cracked black pepper
  • 2 tsp chilli flakes


  1. Mix together and store in an airtight jar.
Serve with:  

Mix through

• Mayonnaise
• Sour cream or cream cheese
• Oil for a simple salad dressing
• Dough before baking into bread or bread rolls
• Soups and stews


Sprinkle on before cooking

• Pizza
• Quiche
• Vegies ready for roasting
• Homemade potato wedges


Sprinkle on after cooking
• Eggs (fried, poached or scrambled)
• Steamed vegies
• Macaroni Cheese
• ‘Healthified’ 2-minute noodles (we use vermicelli and sprinkle with this blend)
• Popcorn (yes, really!)


Sprinkle on
• Salads
• Avocado
• Buttered sourdough


Use whatever dried herbs and spices you have on hand, and those you enjoy.

Boost the flavour:  

Increase the salt, or the chilli flakes, or add some garlic powder.

Storage suggestions:  

Store in an airtight glass jar (I love Fido jars). Depending on the freshness of the herbs and spices when mixed, should last at least 6 months or more.

Peri’s Tip:  

I like to keep a small jar on the table for our family to sprinkle on their food. I keep a bigger jar in my spice collection so I can quickly and generously add it during cooking.

Recipe Notes:

Choose Organic If You’re Looking for Health Benefits:

Herbs and spices play an important role in enhancing the taste of food. But it goes deeper than this, they also have amazing medicinal properties.

Whenever I can, I aim for organic herbs and spices, and here’s why.

It’s not a stretch to assume that if a food is not labelled as organic or chemical-free, then it would have been exposed to chemicals at some stage during the growing season. Afterall, herbs and spices are plants and face many of the same hardships that fruits and vegies do, including insect attacks and fungi overgrowth.

But, perhaps of even more concern, is that non-organic herbs and spices are sterilised (mostly through irradiation, and less often through steaming), for the purposes of controlling sprouting and pest disinfestation, and to control weeds. This means that the flavour and nutrients are reduced.  There is also no regulation that herbs and spices must be 100% ingredient. Essentially, this means they can be mixed with other ingredients (like flour, sugar, salt, artificial colours, flavours or preservatives), without having to declare it on the label.

Conversely, organic herbs and spices are grown without the use of synthetic chemicals and fertilisers, and are required to be sustainably farmed. In terms of treatment prior to packaging and sale, any bacteria are destroyed through sterilisation (dry steaming) which doesn’t affect the flavour and is a chemical-free process.

If possible, make the choice to use organic herbs and spices. Yes, they are more expensive. But you don’t have to completely replace your entire spice rack in one fell swoop. Instead, start with your most frequently used herb or spice, and gradually you can add to this. Another way to make the switch is once you’ve run out of one variety, try replacing it with an organic version.

Peri's Recipe Reflections:

This herb blend lives in the centre of our dining table – in a position of importance, alongside the sea salt, black pepper, water jug and blunt pencils that have been nibbled ?

I created it to replace a Garlic and Herb blend we’d been using, after discovering that my body really doesn’t love garlic. It’s hands down the most frequently used herb blend I use.

Because we go through it at the speed at lightning, in order to be more efficient with my time, I now quadruple the recipe. That way I’m using my cup measurements, instead of having to fish in the drawer to find a clean teaspoon!

The beauty with this herb blend is that you can really use whatever dried herbs you have in your cupboard. What’s more, there are no hard-and-fast rules about quantities, so if you love a chilli kick, add more in; if you can’t abide the flavour of oregano, leave it out.

I’d love to hear if you make up your own herb blend, and your favourite way to use it. Let me know in the comments below.


Peri x


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8 Responses

  1. This will be great. Thanks for sharing it Peri. I love a herb blend and look forward to trying this very soon. I’ll also be chasing you for the garlic and herb blend you mentioned.

    1. Thanks for stopping by Trudy! I hope you get to make it as soon as you’re settled into your new home. And you’re right – a good herb blend is such a handy thing to have.
      Here is the link for the original shop-bought blend that we were using.
      My recipe is very similar – just essentially without the garlic and paprika (which my body also doesn’t love) 🙂

  2. Peri, thank you for this! Blending herbs is something I’ve been wanting to research so I’m loving this this recipe!

    1. You’re so welcome Vivian! If you’re just starting out, I can appreciate it might feel like there are too many ingredients to pull together. But the beauty is that it’s a versatile recipe – just add in what you have on hand (or like), and leave out what doesn’t 😉 Enjoy!

  3. Having sampled this blend many times at Peri’s house we have made our own and boy it makes healthy snacks easier and tastier. The kids can now make their own deliciousness

    1. You’re such a darling, thanks for giving it a go Manti ♥ And love that your kiddoes can make it and use it to liven up their own food creations 🙂 P x

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