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1/3 cup dried oregano 1/4 cup dried basil 1/4 cup dried marjoram 3 Tbsp dried thyme 3 Tbsp rubbed sage 1/2 Tbsp dried rosemary Combine and mix well. Store in an air-tight container. Yields about 1 1/2 cups. Adapted from Low-Fat, High Flavor Cookbook, p. 24. This recipe was added: 8 July 2012 |