Ingredients
- 1 summer savory (dried)
- 18 gr thyme (dried)
- 5 gr marjoram (dried)
- 2 gr sweet basil (dried)
- 1 gr rosemary (dried)
- 1 gr fennel seeds
- 1 gr 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.
