Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Dried basil |
| 1 teaspoon | Celery seed |
| 1 teaspoon | Dried chervil |
| 1 teaspoon | Dried marjoram |
| 1 teaspoon | Dried parsley |
| 1 tablespoon | Dried parsley |
| 1 teaspoon | Dried basil |
| 1 teaspoon | Dried chervil |
| 1 teaspoon | Teaspoon dried chives |
| 2 teaspoons | Dried parsley |
| 2 teaspoons | Garlic powder |
| 2 teaspoons | Onion powder |
| 1 teaspoon | Dried thyme |
| ½ teaspoon | Dried lemon thyme |
| ½ teaspoon | Dried sage |
| ½ teaspoon | Dried rosemary |
| Yield: 2 1/2 tablespoons | |
| 1 teaspoon | Dried marjoram |
| 1 teaspoon | Dried tarragon |
| Yield: 3 tablespoons | |
| 2 teaspoons | Ground black pepper |
| Yield: 3 tablespoons |
SOUP BLEND
EGG BLEND
BEEF BLEND
From: Cooking with Healthful Herbs by Jean Rogers From: Rodney Riplinger Date: 10-19-94
Submitted By GAIL SHIPP On 09-29-95