French Herb Seasoning
This versatile seasoning will wake up the flavor in both meat and vegetables, guarantees Joan Hallford. "This zesty mix is so simple to make. I always have a jar on hand," she writes from North Richland Hills, Texas. "I especially like it because it's salt-free, yet it gives food a delicious perk."
Total TimePrep/Total Time: 5 min.
- 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.
Nutrition Facts1 teaspoon: 3 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein.
Originally published as French Herb Seasoning in Light & Tasty October/November 2004