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INGREDIENTS

• 2 tablespoons dried rosemary
• 1 tablespoon fennel seed
• 2 tablespoons dried savory
• 2 tablespoons dried thyme
• 2 tablespoons dried basil
• 2 tablespoons dried marjoram
• 2 tablespoons dried lavender flowers
• 2 tablespoons dried Italian parsley
• 1 tablespoon dried oregano
• 1 tablespoon dried tarragon
• 1 teaspoon bay powder

Method:

• Grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl.
• Add savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder to the bowl; stir well.
• Store in an airtight container between uses.