---------- Recipe via Meal-Master (tm) v8.02
  Categories: Herbs, French
       Yield: 4 ounces
       3 tb Dried marjoram
       3 tb Dried thyme
       1 tb Dried summer savory
       1 tb Dried sweet basil
     1/2 ts Dried rosemary, crumbled
     1/2 ts Crushed sage
     1/2 ts Fennel seeds
    Combine herbs, mixing well. Pack into an airtight jar (will stay fresh 4
   months). Makes 4 ounces. *This recipe dates back to the 1800’s.*
   Orginated: Joan Tucker, Victoria B.C.
   Source: The Times-Colonist Newspaper Feb 9/94
   From the collection of K. Deck