- 3 tablespoons each dried savory, marjoram and thyme
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon fennel seed, crushed
- In a small bowl, combine all ingredients. Store in an airtight container for up to 6 months. Yield: 2/3 cup.
Originally published as French Herb Seasoning in Light & Tasty October/November 2004, p23
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