2 tablespoons sage 2 tablespoons thyme 2 tablespoons marjoram 2 tablespoons savory 2 tablespoons rosemary Mix all spices together and grind with a mortar and pestle or process in a food processor or blender for 1 minute. Store in a tightly closed container for up to 6 months. Submitted by Jim Catanich
2 tablespoons parsley flakes 1 tablespoon oregano 1 tablespoon marjoram 1 tablespoon thyme 1 tablespoon rosemary 1 tablespoon celery leaves 1 tablespoon ginger 1 teaspoon pepper 1 teaspoon sage
3 teaspoons dry mustard 1 teaspoon garlic powder 3 teaspoons onion powder 1 1/2 teaspoons white pepper 1 teaspoon thyme 1/2 teaspoon basil 3 teaspoons paprika
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