Recipe - Making A Citrus-Herb Blend

1 tablespoon Each of dried thyme and
oregano
2 teaspoon Dried basil
1 teaspoon Each of ground dried
rosemary and sage
1 One half teaspoon Coarsely ground dried orange
zest
1 One half teaspoon Coarsely ground dried lemon
zest
1 teaspoon Coarsely ground fennel seeds

Herbs and spices have the ability to replace or reduce the need for strong
salt and fat flavors in cooking. Try this wonderful floral bouquet of herbs
as another spice to add to your table. Sprinkle of veggies, fruit salads
and grilled fish. It also works well with starchy lentil and grain dishes.
You can also rub the herb blend on lean meats before broiling or grilling.

Combine all ingredients and mix until well blended. Transfer to airtight
container. Can be stored in a cool dry place for up to 3 months, but be
aware that the pungent aroma begins to diminish after 3 weeks. Posted to
Digest eatlf.v097.n063 by Susan DaRosa redredwine@execu.net on Mar 07,
1997