Stabilized edible herb composition and method

A stabilized pasteurized edible herb composition consisting essentially of one or more edible herbs in particulate form having an average particle size of less than about 600 microns, in an amount within the range of from about 30 to about 70% by weight, said herb selected from the group consisting of garlic, chives, basil, parsley, oregano, rosemary, sage, lovage, dill-weed, tarragon, marjoram, thyme, mint, chervil, coriander, sorrel, savory, onions or mixtures thereof, an edible salt selected from the group consisting of sodium chloride, potassium chloride or mixtures thereof to reduce enzymatic activity of the herbs and impart stability and flavor preservation, in an amount within the range of from about 2 to about 5% by weight, an edible acid selected from the group consisting of citric acid, malic acid, tartaric acid, hydrochloric acid, phosphoric acid or mixtures thereof in an amount within the range of from about 0.1 to about 0.7% by weight to reduce the pH of the herb composition to below 4.5, and an edible oil as a lubricant to impart a paste-like consistency in an amount within the range of from about 25 to about 70% by weight, all of the above % being based on the weight of the herb composition.