Making a citrus-herb blend

1 Servings

Ingredients

Quantity Ingredient
1 tablespoon Each of dried thyme and oregano
2 teaspoons Dried basil
1 teaspoon Each of ground dried rosemary and sage
1½ teaspoon Coarsely ground dried orange zest
1½ teaspoon Coarsely ground dried lemon zest
1 teaspoon Coarsely ground fennel seeds

Directions

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 eat-lf.v097.n063 by Susan DaRosa <redredwine@...> on Mar 07, 1997

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