Ingredients
- 2 tablespoons dried rosemary
- 3/4 teaspoon fennel seed
- 1/4 cup dry oregano leaves
- 1/4 cup dry basil
- 1 tablespoon garlic powder
- 1 tablespoon dried thyme
Recipe
- 1 whirl rosemary and fennel seeds in a blender until powdered; stir in and.
- 2 mix remaining ingredients.
- 3 store in an airtight container for up to 6 months.
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