Photo by Andrew Cebulka

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  • 1 cup dried parsley
  • 1 cup dried savory leaves
  • 1 cup dried marjoram leaves
  • 1 cup dried basil leaves
  • 1 cup dried thyme leaves
  • ½ cup fennel seeds
  • ½ cup dried rosemary leaves
  • ¼ cup dried bay leaves
  • ¼ cup dried tarragon leaves
  • ¼ cup salt
  • ⅛ cup freshly crushed black peppercorns

Blend all of the above ingredients together well, crushing the larger pieces so that everything is of fairly uniform size. Store in airtight containers in a cool, dark, dry place, freezing what you don’t plan to use in a month. Use as you would Herbs de Provence or Italian Seasoning.

  • from Chef Taylor from Hoppin’ John’s Lowcountry Cooking

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