recipe 
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
ingredients
steps
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.
Date Published: 02.14.12
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- from Chef Taylor from Hoppin’ John’s Lowcountry Cooking
