How to make Ervas Alentejanas Secas

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The dried herb mix of the Alentejo — coriander, pennyroyal, oregano, and garlic — stirred into açordas, migas, and snail broths when the fresh bunches are out of season.

Ervas Alentejanas Secas, a quintessential dried herb mix from the Alentejo region, steps in when the fresh bounty of spring and summer fades into memory. As the days grow shorter and cooler, this aromatic blend finds its way into comforting dishes like açordas and migas, or a simmering pot of caracóis, capturing the essence of the countryside even in the chill of winter. The mix offers a robust, earthy aroma with the brightness of coriander and the minty notes of pennyroyal, rounded out by the savory depth of garlic and oregano. When stirred into a dish, it lends a complexity that speaks of sun-drenched fields and traditional kitchens, bringing a taste of Alentejo to your table.