Sweet Herb Seasoning from The Complete Book of Home Preserving by Mary Norwak
Dry the herbs when they are in season and weigh them when they are dried. Rub each one to a fine powder, and sift through a strainer. Mix together and keep in a tightly-stoppered bottle for seasoning.
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Ingredients
- 2 oz/50 g parsley
- ½ oz/15 g tarragon
- 1 oz/25 g savory
- 1 oz/25 g basil
- 1 oz/25 g lemon thyme
- 1 oz/25 g thyme
- 2 oz/50 g chervil
- 2 oz/50 g marjoram
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