3 tablespoons dry basil3 tablespoons dry oregano
3 tablespoons dry parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon fennel seed
1 teaspoon dry thyme
1 teaspoon dry rosemary
.
Stir together thoroughly and break down the larger herbs (like the rosemary) with a mortar and pestle or a spice grinder (just don't grind it too fine).
.
Store in airtight jar for up to six months.
***Recipe Adapted from ****http://coleensrecipes.blogspot.com/
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