5 gr marjoram 18 gr thyme 1 summer savory 2 gr sweet basil 1 gr rosemary 1 gr sage 1 gr fennel seeds
Instructions
Combine herbs, mixing well. Pack into an airtight jar (will stay fresh 4 months). Makes 4 ounces. *This recipe dates back to the 1800's.* Orginated: Joan Tucker, Victoria B.C.