Photo by Andrew Cebulka

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  • 4 teaspoons basil
  • 3 teaspoons thyme
  • 2 teaspoons each of marjoram and oregano
  • 1 teaspoon each of sage garlic flakes, and rosemary

Use either chopped or rubbed dried herbs.

  • from Ian Hemphill's " The Spice and Herb Bible"

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