Ingredients
- 1 summer savory (dried)
- 3 tb thyme (dried)
- 3 tb marjoram (dried)
- 1 tb sweet basil (dried)
- 1/2 ts rosemary (dried)
- 1/2 ts fennel seeds
- 1/2 ts sage (crushed)
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.
